An easy one-pot, autoimmune-friendly version of your favorite turmeric chicken and rice recipe. A complete meal that goes from fridge to table in about 30 minutes.
Everyone loves a one-pot meal! Hate doing dishes? Cook a one-pot meal.
Hate it when your side dish is done before the main dish, and then it gets cold while you wait for the main dish to finish? You won’t have that problem if you’re cooking a one-pot meal!
Loathe trying to decide which side to serve with your main? No tough decisions here!
Too exhausted to cook? …Well, I can’t help you much there. Except that a one-pot meal is probably the easiest thing you could cook when you’re too tired to cook! It’s especially easy if you buy pre-chopped or pre-riced veggies.
Classic one-pot meals typically include either rice or pasta, but this version of turmeric chicken and “rice” is made AIP and paleo friendly by swapping the grains for cauli-rice! Plus, it’s loaded with veggies for all those extra nutrients and fiber. And it makes a super quick and easy weeknight meal for those nights when just the thought of doing dishes makes you want to curl up into a ball on the floor.
this recipe!
How to make One Pot Turmeric Chicken & Cauli-Rice
First, gather your equipment. The only equipment you’ll need is a large skillet with high sides and some basic kitchen equipment like a chef’s knife, cutting board, measuring cups and measuring spoons. You can also just eye-ball a lot of the ingredients. This recipe is very forgiving.
Then, gather your ingredients for this One Pot Turmeric Chicken and Cauli-Rice and prep them. I like to have all my ingredients chopped and ready to go, so I can add them to the pan when I’m ready, without feeling rushed or letting one thing burn while I’m trying to chop another thing.
Let’s get started!
Ingredients:
- 1 Tbsp coconut oil
- 1 lb boneless, skinless chicken thighs
- 2 cloves garlic, minced
- 1 Tbsp freshly grated ginger
- 3 green onions, sliced
- 2 medium carrots, quartered and sliced
- 3 cups frozen riced cauliflower
- 1 Tbsp ground turmeric
- 1 tsp sea salt
- 15oz can full fat coconut milk (no gums or fillers)
- Small bunch cilantro, roughly chopped
- Lime slices (optional)
Steps:
- Warm a large, deep skillet over medium heat and add coconut oil to the pan. Once the skillet is hot and the oil is melted, add chicken thighs and brown both sides, 4-5 minutes per side (the chicken does not need to be cooked through at this point, as you’ll be adding it back to the pan later). Remove to a clean plate and set aside.
- Add more oil to the pan, if needed. Then add garlic, ginger, green onions, carrots, cauliflower rice, turmeric and sea salt and stir to incorporate. Cook, stirring occasionally for 3-4 minutes.
- Add chicken back to the pan, nestling in between the other ingredients. Add coconut milk to the pan and give it a quick stir to incorporate. Turn the heat down to a low simmer (low to med-low, depending on your stove). Cover and simmer for about 15 minutes, or until the chicken’s internal temperature reaches 165ºF.
- Add cilantro, reserving a bit for topping if desired, and stir to incorporate. Top the turmeric chicken and cauli-rice with any additional cilantro you reserved. Serve hot. Optionally, squeeze some fresh lime juice on top for a flavor boost.
Other recipes to try
If you’re a turmeric fan (who isn’t?!), give one of these two recipes a try and let me know what you think!
Effortless Instant Pot Turmeric Chicken
Warming Turmeric-Spiced Braised Cabbage (AIP)
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One Pot Turmeric Chicken & Cauli-Rice (AIP, Paleo)
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Total Time: 36 minutes
- Yield: 4 servings 1x
- Category: One-Pot Meals
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
An easy one-pot, autoimmune-friendly version of your favorite turmeric chicken and rice recipe. A complete meal that goes from fridge to table in about 30 minutes.
Ingredients
1 Tbsp coconut oil
1 lb boneless, skinless chicken thighs
2 cloves garlic, minced
1 Tbsp freshly grated ginger
3 green onions, sliced
2 medium carrots, quartered and sliced
3 cups frozen riced cauliflower
1 Tbsp ground turmeric
1 tsp sea salt
1 15oz can full fat coconut milk (no gums or fillers)
1 small bunch cilantro, roughly chopped
Lime slices (optional)
Instructions
Warm a large, deep skillet over medium heat and add coconut oil to the pan. Once the skillet is hot and the oil is melted, add chicken thighs and brown both sides, 4-5 minutes per side (the chicken does not need to be cooked through at this point, as you’ll be adding it back to the pan later). Remove to a clean plate and set aside.
Add more oil to the pan, if needed. Then add garlic, ginger, green onions, carrots, cauliflower rice, turmeric and sea salt and stir to incorporate. Cook, stirring occasionally for 3-4 minutes.
Add chicken back to the pan, nestling in between the other ingredients. Add coconut milk to the pan and give it a quick stir to incorporate. Turn the heat down to a low simmer (low to med-low, depending on your stove). Cover and simmer for about 15 minutes, or until the chicken’s internal temperature reaches 165ºF.
Add cilantro, reserving a bit for topping if desired, and stir to incorporate. Top with any additional cilantro you reserved and serve hot. Optionally, a spritz of fresh-squeezed lime juice really kicks up the flavor a notch, as well, but is not required.
Equipment
12″ skillet
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cutting board
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chef’s knife
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measuring spoons
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measuring cups
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Store leftovers in an airtight container in the fridge for 3-5 days.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340
- Fat: 17g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
Keywords: turmeric, chicken, one pot meal, chicken and rice, Indian, easy, simple
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