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One Pot Turmeric Chicken and Rice in a Dutch oven, garnished with fresh cilantro and green beans

One Pot Turmeric Chicken and Rice

This One Pot Turmeric Chicken and Rice is a time-saving, flavorful meal that brings warm spices and tender chicken together in one comforting dish. It's the perfect quick one pot chicken meal for busy weeknights!
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground turmeric
  • 1 cup chopped onion
  • 2 teaspoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 cup chopped tomatoes
  • 2 cups green beans, cut into 2-inch pieces
  • 1 teaspoon curry powder
  • 1 pinch ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 cup jasmine rice
  • 2 bay leaves
  • 2 teaspoons fish sauce
  • 1 1/2 cups chicken stock

Equipment

  • Large casserole dish or Dutch oven
  • Wooden spoon

Method
 

  1. Pat the chicken pieces dry with paper towels and season them generously with salt and pepper.
  2. Melt the butter in a large Dutch oven over medium-high heat and sprinkle in the turmeric. Add the chicken in a single layer and cook for 2-3 minutes per side, until lightly browned. Remove the chicken and set aside.
  3. To the same pot, toss in the onion, ginger, and garlic, stirring occasionally until golden and fragrant, about 2 minutes.
  4. Stir in the tomatoes, green beans, curry powder, cinnamon, cumin, and jasmine rice. Cook for 1 minute to toast the spices.
  5. Return the chicken and any juices to the pot. Add the bay leaves, fish sauce, and chicken stock, scraping up any flavorful browned bits stuck to the bottom.
  6. Bring to a boil, cover, and reduce to low heat. Simmer for 10 minutes, stirring occasionally.
  7. Partially uncover the pot and continue simmering for another 10-15 minutes, or until the rice is tender.
  8. Let the dish rest for 5 minutes before serving. Pair with a simple raita for extra cooling flavor.

Notes

Optional recipe notes or tips.