Easy Turmeric Chicken and Rice
Servings: people
This turmeric chicken and rice is a one-skillet, budget-friendly dinner that transforms leftover or rotisserie chicken into a flavorful, fiber-rich meal with minimal prep and easy cleanup — perfect for busy weeknights and make-ahead lunches.
Ingredients
- 2 heaping cups shredded cooked chicken leftover, rotisserie, poached, or roasted
- 2 tablespoons olive oil extra virgin
- 1 leek or onion - chopped
- 3 cloves garlic grated
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- 5 cups spinach
- ½ cup basmati rice uncooked
- 1 can chickpeas rinsed - 15 oz / 400 g can - or 1½ cups / 230 g cooked chickpeas
- 3 cups chicken broth plus more if needed
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ½ lemon the juice
Instructions
- Cook the leek: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 leek (chopped) and cook for about 4 minutes, stirring often, until soft and see-through.Tip: Leeks can be sandy. Slice them in half lengthwise, rinse between the layers, shake dry, then chop.
- Add flavor: Stir in 3 cloves garlic (grated), 1 teaspoon turmeric, and 1 teaspoon dried oregano. Add 5 cups spinach, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 2–3 minutes, stirring, until the spinach shrinks down and smells nice.
- Add rice: Add ½ cup basmati rice and 1 can chickpeas (drained). Stir well so everything is coated in the oil and spices. Pour in 3 cups chicken broth and bring it to a boil.
- Simmer: Turn the heat down to low. Cover the pan and let it gently simmer for about 12 minutes. Stir once or twice. The rice should be almost soft and most of the liquid absorbed.
- Add chicken and finish: Stir in 2 heaping cups shredded cooked chicken. Cover again and cook for 2–3 more minutes, until the chicken is warm and the rice is fully cooked.Remove from the heat. Stir in the juice of ½ lemon and serve with Greek yogurt if you like.
Notes
Substitutions
- Shredded cooked chicken → Rotisserie chicken, poached chicken, roasted leftovers, or even canned chicken
- Extra virgin olive oil → Avocado oil or a neutral vegetable oil
- Leek → 1 large yellow onion or 2–3 shallots
- Garlic → Garlic-infused olive oil or a pinch of asafoetida (for garlic sensitivity)
- Turmeric → Curry powder (for a different flavor twist)
- Dried oregano → Italian seasoning or dried thyme
- Spinach → Kale or Swiss chard (cook a little longer than spinach)
- Basmati or jasmine rice → Long-grain white rice or brown rice (add extra broth and cooking time for brown rice)
- Chickpeas → White beans or simply leave out
- Chicken broth → Vegetable broth
- Lemon → A splash of red wine vinegar
- Greek yogurt → Low-fat Greek yogurt or Skyr for extra protein
- Use the right pan → A wide skillet with a tight lid helps the rice cook evenly.
- Let the leek soften → Don’t rush it. Soft leeks add natural sweetness and flavor.
- Keep a gentle simmer → After boiling, turn the heat down so the rice doesn’t stick.
- Add liquid if needed → If the rice looks dry before it’s tender, stir in a splash of warm broth and cover.
- Taste before serving → Add extra salt or a squeeze of lemon to brighten it up.
- For mixed diets → Keep the rice vegetarian and add warmed chicken to individual bowls.
- Meal prep friendly → Reheat with a splash of water or broth to loosen it up.
- Storage → Store leftovers in an airtight container in the fridge for up to 3–4 days.
