Easy One-Pan Turmeric Bone Broth Chicken and Rice

This simple chicken and rice recipe is warm, savoury and full of flavour. Our Turmeric Beef Bone Broth Concentrate, made with turmeric, ginger and black pepper, creates a rich golden broth that cooks directly into the rice.

Although the broth is beef-based, its mild savoury flavour pairs particularly well with chicken, garlic and vegetables.

Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: Approximately 50 minutes

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 small brown onion, finely diced
• 2 cloves garlic, crushed
• 1 medium carrot, diced
• 1 cup long-grain white rice, rinsed and drained
• 2 teaspoons Australian Bone Broth Co Turmeric Bone Broth Concentrate
• 2 cups hot water
• ½ teaspoon dried thyme
• ½ teaspoon sweet paprika
• 1 cup frozen peas
• Salt and black pepper, to taste
• Fresh parsley or coriander, to serve
• Lemon wedges, to serve

Method

1. Prepare the turmeric broth

Place the hot water and Turmeric Bone Broth Concentrate into a jug. Stir until the concentrate has completely dissolved, then set aside.

2. Season the chicken

Pat the chicken thighs dry with paper towel. Lightly season both sides with black pepper, paprika and a small amount of salt.

The broth already contains seasoning, so additional salt should be added carefully.

3. Brown the chicken

Heat the olive oil in a large, deep frying pan or casserole dish over medium-high heat.

Add the chicken and cook for approximately 3 minutes on each side, or until lightly golden. The chicken does not need to be fully cooked at this stage.

Transfer the chicken to a plate.

4. Cook the vegetables

Reduce the heat to medium. Add the onion and carrot to the same pan and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.

Add the garlic and thyme and cook for another 30 seconds.

5. Add the rice

Add the rinsed rice to the pan and stir for approximately 1 minute, allowing it to become coated in the onion, garlic and turmeric-flavoured cooking juices.

6. Add the broth and chicken

Pour the prepared turmeric broth into the pan and stir gently.

Place the browned chicken thighs on top of the rice. Bring the liquid to a gentle simmer, then reduce the heat to low and cover the pan with a lid.

Cook for 20–25 minutes without lifting the lid, or until the rice is tender, the liquid has been absorbed and the chicken is fully cooked.

Chicken should reach an internal temperature of at least 75°C in the thickest part.

7. Add the peas

Remove the pan from the heat. Scatter the frozen peas over the rice, replace the lid and allow the dish to rest for 5 minutes.

The residual heat will warm the peas and allow the rice to finish steaming.

8. Serve

Fluff the rice gently with a fork. Taste and adjust the seasoning if required.

Serve with fresh parsley or coriander and a squeeze of lemon juice.

Recipe Tips

• Do not stir the rice while it is cooking. Stirring can make it sticky.
• Chicken thighs remain tender during cooking, but chicken breast may also be used. Reduce the cooking time slightly to avoid drying it out.
• Add diced capsicum, zucchini or baby spinach for extra vegetables.
• For a creamier finish, stir through 2 tablespoons of coconut cream after cooking.
• Broth concentrates can vary in saltiness. Taste the prepared broth before adding extra salt.
• If the rice is still slightly firm after 25 minutes, add 2–3 tablespoons of hot water, cover and cook for another 5 minutes.

Storage

Allow leftovers to cool promptly before transferring them to an airtight container.Refrigerate and consume within two days. Reheat thoroughly until steaming hot throughout. Only reheat cooked rice once.