One-Pot Turmeric Chicken and Rice Casserole
This One-Pot Turmeric Chicken and Rice Casserole is an easy and comforting dinner! A healthy and flavourful recipe to add your meal rotation.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 - 8 servings 1x
- Category: Chicken
- Method: oven
Ingredients
Units
Scale
- 6 – 9 chicken thighs (skin on) See ‘Tips’ above.
- salt and fresh ground pepper
- 3 tablespoons olive oil
- 1 cup chopped onion (about 1 large onion)
- 1/2 cup chopped celery (about 2 sticks)
- 1/2 cup chopped green pepper (about 1/2 green pepper)
- 1 clove garlic, minced
- 1 tsp turmeric
- 1 (28 ounce) can diced tomatoes
- 1 cup uncooked rice
Instructions
- Preheat your oven to 350 degrees F.
- Generously salt and pepper the chicken thighs.
- In a large skillet on medium-high heat, warm up 3 tbsp olive oil.
- Brown the chicken in the oil, about 15 minutes time. You want a nice golden top. Make sure to flip the thighs half way through.
- Remove the chicken, place it onto a plate and set aside.
- In the same skillet you used to cook the chicken, add the onion, celery, green pepper and garlic. Sauté until soft. Make sure to scrape up all the good bits from the bottom of the pan.
- Add the turmeric and sauté for about 2 minutes.
- Then add the tomatoes and rice. Mix well.
- Lay the chicken thighs over the rice, cover and bake for 1 1/4 hours.