One-Pot Chicken Thighs & Drumsticks with Turmeric Rice

Ingredients

• 1 kg (about 2.2 lb) chicken drumsticks and thighs, skin removed
• 2 cups (about 360 g) long‑grain white rice
• 1 teaspoon ground turmeric (or powdered saffron)
• 1 medium onion, chopped (about 150 g)
• 3 garlic cloves, minced
• 1 large tomato, peeled, seeded and chopped
• 1/2 red bell pepper, chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cups hot water (about 720 ml) or hot chicken stock
• 1 level teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped scallions (green onions) for garnish
• 2 tablespoons chopped parsley for garnish

Instructions

1. Season the drumsticks and thighs with the salt and black pepper; let rest for 10 minutes.
2. Heat a large pot with the olive oil and butter over medium‑high heat and brown the chicken pieces 6–8 minutes, turning to develop color; transfer to a plate.
3. In the same pot, reduce heat to medium, sauté the onion until translucent, then add the garlic, bell pepper and tomato; cook 3–4 minutes until softened.
4. Sprinkle the turmeric over the vegetables and stir for 30 seconds to release color and aroma.
5. Add the uncooked rice and sauté 1–2 minutes, coating it in the spices and flavors.
6. Return the chicken to the pot, nestle it on top of the rice and pour in the hot water; check the salt, stir gently to level and bring to a boil.
7. Reduce the heat to low, cover the pot and cook 18–22 minutes, until the rice has absorbed the liquid and the chicken is tender. Avoid uncovering frequently.
8. Turn off the heat and keep the pot covered for 5 minutes, fluff the rice with a fork and finish with chopped scallions and parsley before serving.

Tips

• For a deeper flavor, replace half the water with chicken stock.
• To make the rice fluffier, rinse the rice under cold running water and drain well before cooking.
• Brown the chicken well to develop a flavorful crust that enhances the dish.

Variations

• Add 100 g (about 3.5 oz) sweet corn and 100 g (about 3.5 oz) frozen peas in the last 5 minutes of cooking.
• Swap some of the olive oil for diced bacon and fry until browned before sautéing the vegetables for a smoky twist.

FAQ