One Pot Mediterranean Chicken and Rice with Turmeric
A complete Mediterranean-inspired dinner featuring golden turmeric rice cooked with aromatic spices and tender chicken thighs. The cast iron preparation creates beautifully browned chicken skin while the rice absorbs all the rich flavors from the chicken drippings and seasoned stock. Perfect for busy weeknights when you want something satisfying without multiple pans to clean. The optional garnish of fresh parsley, feta cheese, and kalamata olives adds authentic Mediterranean brightness and transforms this into a restaurant-worthy presentation.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon Kosher salt
- ¼ teaspoon coarse ground black pepper
- 6 chicken thighs
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 cups white rice, uncooked
- 1 tablespoon garlic, minced
- ½ teaspoon turmeric
- ¼ teaspoon ground cumin
- 2 cups chicken stock
- parsley, for garnish
- feta cheese, for garnish
- kalamata olives, for garnish
Instructions
- 1
Preheat oven to 350 degrees
- 2
Heat cast iron skillet on high heat with olive oil
- 3
Season chicken with oregano, coriander, salt and pepper
- 4
Add chicken skin side down and cook until browned
- 5
Flip and cook additional time
- 6
Push chicken to side or remove to plate
- 7
Add butter to skillet and heat on medium-high
- 8
Add onions and cook until mostly melted
- 9
Add garlic and cook while stirring
- 10
Add uncooked rice and cook for a minute
- 11
Pour in chicken stock, add turmeric and cumin, return chicken skin side up
- 12
Bake covered with foil
Tips
Use a cast iron skillet for even heat distribution and better browning of the chicken skin.
Don't skip browning the chicken as it creates fond that adds deep flavor to the rice.
Keep foil tightly sealed during baking to ensure rice cooks evenly and absorbs all liquid.
Good to Know
refrigerate leftovers up to 3 days in covered container
can prep seasonings and dice vegetables up to 1 day ahead
serve hot directly from skillet with garnishes on the side
Common Mistakes
avoid lifting foil during baking to prevent rice from drying out
don't skip the browning step or rice will lack depth of flavor
Substitutions
FAQ
Can I use brown rice instead of white rice?
Yes, but increase chicken stock to 3 cups and baking time to 60-70 minutes as brown rice takes longer to cook and absorbs more liquid.
What if I don't have a cast iron skillet?
Use any oven-safe heavy-bottomed skillet or Dutch oven. Avoid thin pans as they may cause uneven browning and hot spots.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat in oven at 325F with a splash of broth to prevent drying out.