Brothy Turmeric Chicken and Rice
This brothy turmeric chicken & rice is the perfect cozy and nourishing dish. With fresh turmeric and ginger, this dish is packed with anti-inflammatory powerhouse ingredients.
Quick Overview
- Flavor notes: Flavorful, warming, and balanced.
- Servings: 4
- Calories: 523
- Protein per serving: 27g
- Difficulty: Easy/med
- Diet types: Gluten-free, soy-free, dairy-free, nightshade-free.
Table of contents
Why you’ll love this Brothy Turmeric Chicken and Rice
After sharing my recipe for brothy ginger chicken and rice earlier this year and reading all of the rave reviews on social media, I knew I couldn’t just leave it at one flavor!
Turmeric seemed like a perfect pairing for this recipe as a nourishing and warming main dish, and trust me, it’s absolutely perfect. Here’s why you’re going to love it…
- It features anti-inflammatory ingredients. Turmeric is packed with health benefits and is a great anti-inflammatory ingredient (source) that also just happens to taste amazing.
- A nourishing and balanced main dish. With protein, veggies, a starch, and an incredibly flavorful broth, this dish is such a balanced dinner!
Using Fresh Turmeric Root versus Powdered Turmeric
- Using Fresh Turmeric. Fresh turmeric root resembles ginger and has a bright, earthy, and lightly citrusy flavor. It’s ideal for drinks, smoothies, and broth recipes like this one.
- Using Powdered Turmeric. Powdered turmeric offers the benefit of convenience. Simply store it in your pantry, and grab it whenever you need it. Though it still offers benefits and flavor, it’s not going to be as rich as fresh turmeric. I definitely recommend fresh turmeric for this recipe in particular.
Tips for Turmeric Stains
Turmeric is notoriously bad at staining! The stains are a highlighter-yellow color and can get on your skin, cookware, clothes, etc. But luckily, they’re fairly easy to manage with these tips…
- Use food-safe gloves! Turmeric easily stains, but gloves definitely help. I use my favorite disposable food-safe gloves to avoid staining my hands and nails.
- Use the sun to remove stains. If you do wind up staining a cutting board, dish towel, or clothing item with turmeric, remember that turmeric stains are photosensitive. All you have to do it leave the stained item out in the sun and let the rays work their magic. This method has saved me from having to replace household items for years.
Recipe Ingredients
- Broth. I highly recommend bone broth for this recipe! Check out my slow-cooker whole-chicken bone broth!
- Turmeric. Turmeric is packed with health benefits and is a great anti-inflammatory ingredient that also just happens to taste amazing.
- Rice. I like to use this jasmine rice!
How to Make Brothy Turmeric Chicken and Rice
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Marinate the chicken and transfer tot the fridge.
Step Two. Cook the broth.
Step Three. Cook the broccolini and chicken.
Step Four. Serve by slicing chicken thighs into strips and place them in a bowl. Add some of the broccolini, half a cup of rice, and a few large ladels of the warm broth. Top with green onion and a small drizzle of sesame oil. Enjoy!
Michelle’s Tips & Tricks
- Keep the marinate time on the shorter side. I recommend marinating the chicken for no more than 2-4 hours. Marinades with citrus ingredients like orange can result in tougher chicken.
- Keep the sesame oil heat low. The key to cooking with sesame oil is to keep it at a lower heat! You can of course use avocado or coconut oil instead if you prefer.
More Brothy Recipes to Try…
If you tried this Brothy Turmeric Chicken and Rice or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Brothy Turmeric Chicken and Rice
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Ingredients
For the chicken
- 1 lb chicken thighs, boneless and skinless
- ⅓ cup coconut aminos
- 2 tsp avocado oil, plus extra for cooking the chicken
- 2 tbsp orange juice
- 2 tbsp honey
- 1 clove garlic, grated
- 1 tsp fresh turmeric, grated
- 1 tsp ginger, grated
- salt and pepper
For the broth
- 2 tsp sesame oil, see notes and sub avocado oil
- 1 tsp ginger, grated
- 1 tsp fresh turmeric, grated
- 1 clove garlic, grated
- 1 tbsp coconut aminos
- 2 cups chicken bone broth
- 1 tbsp rice vinegar
For the broccolini
- 1 tbsp avocado oil
- 1 bunch broccolini, trimmed
- 2 tsp coconut aminos
- salt and pepper
To serve
- 2 cups white rice, cooked
- green onion, chopped
- sesame oil
Instructions
- To marinate the chicken thighs, use a medium bowl, add the chicken thighs along with the coconut aminos, avocado oil, honey, ginger, turmeric, garlic, orange juice, and salt and pepper. Transfer to the fridge an marinate for at least 30 minutes, and up to an hour. Prep the broth while the chicken marinates.
- To cook the broth, add the sesame oil to a pot set to low heat. Add the garlic, turmeric and ginger and saute for 2 minutes. Add the broth, coconut aminos, and salt and pepper. Simmer covered on low heat for at least 30 minutes, adding the rice vinegar at the end. The broth should be warm and flavorful!
- To cook the broccolini, add avocado to a pan over medium heat. Add the broccolini and saute for 4-5 minutes or until tender. Lightly season with salt and pepper and add the coconut aminos. Stir to coat in the coconut aminos and set aside.
- To cook the chicken, add the chicken (and more oil if needed) to the preheated pan and allow to cook for 3-4 minutes on each side, or until cooked through to 175 F. Set aside on a covered plate to keep warm.
- To serve, slice the chicken thighs into strips and place them in a bowl. Add some of the broccolini, half a cup of rice, and a few large ladels of the warm broth. Top with green onion and a small drizzle of sesame oil. Repeat for three more bowls, or store the rest as leftovers for 2-3 days.
