Golden Turmeric Chicken and Rice: Your One-Pan Weeknight Wholesome Wonder

👩‍🍳 Instructions

1. 1

   Pat chicken thighs dry. Season with 1/2 tsp turmeric, 1/4 tsp smoked paprika, salt, and pepper.
2. 2

   Heat olive oil in a large, oven-safe pan or cast-iron skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
3. 3

   Reduce heat to medium. Add onion to the pan and cook for 5-7 minutes until softened, scraping up any browned bits. Add garlic, remaining 1/2 tsp turmeric, 1/4 tsp smoked paprika, and cumin. Sauté for 1 minute until fragrant.
4. 4

   Stir in rinsed basmati rice, coating it with the aromatics. Cook for 1-2 minutes, stirring occasionally.
5. 5

   Pour in chicken broth and bring to a gentle boil. Place seared chicken thighs back into the rice mixture.
6. 6

   Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender. Do not lift the lid during this time.
7. 7

   Remove from heat, stir in fresh spinach, and re-cover. Let rest for 5-10 minutes to allow spinach to wilt and rice to finish steaming.
8. 8

   Fluff rice with a fork. Garnish with fresh parsley or cilantro and a squeeze of lemon juice, if desired. Serve directly from the pan.