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A large skillet filled with golden turmeric rice, seared chicken thighs, red peppers, and green peas.

One-Pan Golden Chicken & Vegetable Rice

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs chicken thighs, boneless and skinless, cubed
  • 1.5 cups long -grain white rice, rinsed
  • 3 cups chicken stock
  • 1 medium yellow onion, diced
  • 2 large carrots , diced
  • 1 cup frozen peas
  • 1 red bell pepper, diced
  • 3 cloves garlic , minced
  • 1 tsp ground turmeric
  • 1 tsp paprik a
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 2 tbsp extra virgin olive oil

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Season cubed chicken with salt and pepper, then sear in the pan until browned on all sides. Remove chicken and set aside.
  3. In the same pan, sauté the diced onion, carrots, and bell pepper until softened, approximately 5 minutes.
  4. Add the minced garlic, turmeric, and paprika to the vegetables and cook for 1 minute until fragrant.
  5. Stir in the rinsed rice, ensuring all grains are coated in the oil and spice mixture.
  6. Return the seared chicken to the pan and pour in the chicken stock.
  7. Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 18 to 20 minutes.
  8. Fold in the frozen peas during the final 2 minutes of cooking to steam through.
  9. Remove from heat and let the dish rest covered for 5 minutes before fluffing the rice with a fork and serving.