Ginger-Turmeric Chicken Brothy Rice
from https://www.foodandwine.com/

Crisp-skinned chicken thighs and fluffy white rice are bathed in a fragrant ginger-turmeric coconut broth for a vibrant, weeknight-ready bowl. Blending the shallots, garlic, ginger, and spices with coconut oil creates a smooth curry paste that delivers layered flavor in minutes. Cooking the paste in rendered chicken fat adds depth and richness to the broth. Crispy-skinned chicken provides textural contrast against the silky coconut broth and tender rice.

Brothy rice recipes are gaining momentum for their pairing of fluffy grains with flavorful, soup-like broths. Inspired by global dishes like congee, ochazuke, and arroz caldoso, bowls like this Ginger-Turmeric Chicken Brothy Rice feel soothing yet vibrant..

At its core is a bold curry paste made from fresh ginger, garlic, shallots, and serrano chiles, blended with spices and coconut oil into a smooth, golden mixture. A quick blitz in the food processor streamlines what might traditionally be done by hand, making the recipe especially approachable for weeknights.

The chicken thighs are cooked skin side down until deeply crisp, rendering flavorful fat that becomes the foundation of the broth. Rather than discarding those drippings, you’ll use a spoonful to bloom the curry paste, intensifying its flavor and creating a savory base for the soup. Coconut milk and water transform the paste into a silky broth, while fish sauce adds umami depth. A handful of chopped spinach wilts directly in the broth, bringing freshness and color.

Served in shallow bowls with fluffy white rice, the sliced chicken rests partially submerged in the golden broth, allowing every bite to soak up flavor. Finish with scallions, cilantro, and sliced Thai chiles for brightness and heat. The result is a balanced bowl that’s fragrant, lightly spicy, and satisfying without feeling heavy.

4 garlic cloves
5 medium shallots, roughly chopped (about 10 ounces total)
1 (4-inch) piece fresh ginger, peeled and roughly chopped (about 1 1/4 ounces)
3 serrano chiles, stems removed, roughly chopped
2 teaspoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
1/4 cup good-quality unrefined coconut oil
4 bone-in, skin-on chicken thighs (about 1 1/4 pounds)
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 tablespoon fish sauce
1 (15-ounce) can full-fat coconut milk, shaken
1 cup water
4 ounces finely chopped baby spinach
2 cups cooked white-long grain rice
Thinly sliced scallions, cilantro leaves, and sliced Thai chiles, to serve

Combine garlic, shallots, ginger, serrano chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste.

Sprinkle chicken thighs with 1 1/2 teaspoons kosher salt and black pepper. Place chicken, skin side down, in a large high-sided skillet over medium. Cook until fat is rendered and skin is crispy, about 12 minutes. Flip thighs, and cook until a thermometer inserted into thickest portion of meat registers 165°F, about 10 minutes more. Transfer to a cutting board.

Reserve 1 tablespoon drippings in a small bowl. Wipe skillet clean and add reserved drippings back to skillet. Heat over medium-high and add 1/2 cup ginger-turmeric curry paste and fish sauce. Reduce heat to low and cook, stirring constantly, until aromatic, about 2 minutes. Stir in coconut milk and water. Simmer until flavors meld, about 4 minutes. Season broth with remaining 1 teaspoon salt. Turn off heat and stir in spinach; cover with a lid until wilted, about 1 minute.

Slice chicken thighs into 1-inch pieces. Add about 1/2 cup of cooked rice to 4 shallow bowls. Ladle broth around rice. Top each with sliced chicken. Serve with scallions, cilantro, and chiles, if desired.

4 servings