Dutch oven chicken and rice make fluffy, flavorful rice and spice-infused chicken for a healthy, frugal dinner everyone can enjoy.
This turmeric chicken and rice meal are made in one pot, making it easy to cook and clean up!
Turmeric is the main flavoring agent in this recipe: it’s said to have anti-inflammatory properties.
Key Ingredients
Ingredient Notes
Turmeric. Turmeric is a spice from the root of the turmeric plant and infuses the dish with earthy and warm flavors.
Chicken. Boneless, skinless chicken breast is a great source of lean protein. You can use chicken thighs if you prefer dark meat.
Rice. This recipe calls for long-grain rice like fragrant jasmine or nutty basmati to add bulk and fiber to the meal (as well as absorb the flavors of the chicken and turmeric).
Peas. I like to buy a large bag of frozen peas in bulk from Costco. Frozen peas are convenient and add little pops of color and fresh flavor.
Onions. While not very visible in the final product, diced Vidalia onion adds flavor and ties the whole recipe together.
Ghee. Ghee has a big advantage over regular butter: it has a higher smoke point and won’t burn and produce a bitter taste while you saute the onions and chicken.
How to Make It
1. Gather the ingredients. Heat a large Dutch oven on medium-high heat, add one tablespoon of ghee. Add diced onions and fry till slightly golden.
2. Slice the chicken into bite-size pieces, add to the pot, stir for about two minutes to lightly brown but not completely cook.
3. Rinse the rice till the water turns clear.
4. Add rice, water, turmeric, salt. Stir once, reduce heat to medium-low, cover and simmer for about 20 minutes.
5. Once cooked, turn off the burner, add peas, stir well.
Recipe Tips
Try using a Dutch oven for cooking the chicken and rice. It will hold and distribute heat evenly.
Whether you decide to use white meat or dark meat, make sure the chicken is boneless and skinless. It’s easy to cut and cooks quickly.
If you don’t have long-grain rice on hand for this recipe, adjust the cooking time and amount of water to accommodate medium or short-grain rice.
It’s important not to stir while rice and chicken are cooking. The rice should have a risotto-like texture when cooked.
Heat a large Dutch oven on medium-high heat, add one tablespoon of ghee. Add diced onions and fry till slightly golden.
Slice the chicken into bite-size pieces, add to the pot, stir for about two minutes to lightly brown but not completely cook.
Rinse the rice till the water turns clear.
Add rice, water, turmeric, salt. Stir once, reduce heat to medium-low, cover and simmer for about 20 minutes.
Once cooked, turn off the burner, add peas, stir well.
Notes
It’s important not to stir while rice and chicken are cooking. The rice should have a risotto-like texture when cooked.Try using a Dutch oven for cooking the chicken and rice. It will hold and distribute heat evenly.Whether you decide to use white meat or dark meat, make sure the chicken is boneless and skinless. It’s easy to cut and cooks quickly.If you don’t have long-grain rice on hand for this recipe, adjust the cooking time and amount of water to accommodate medium or short-grain rice.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
Get new recipes and tips via email when you subscribe!
Have a comment? I love hearing from you! Cancel reply
Your email address will not be published. Required fields are marked.
Welcome!
Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
