For a dish to land on Briana Riddock's weeknight dinner all-stars list, there are two key elements it must have: It must be low maintenance (read: dirty very few dishes) and filled with flavor (but not necessarily a ton of ingredients). This one-skillet chicken with tomato turmeric rice hits both of those marks with ease. It’s loaded with snappy pantry staples—like chopped tomatoes, double-concentrated tomato paste, and a medley of spices—that work together like a dream. —The Editors
(2 ounces) Pomì Double-Concentrated Tomato Paste
(16 ounces) Pomì Chopped Tomatoes
bunch cilantro, roughly chopped (optional)
Preheat oven to 350°F.
In a large bowl, season chicken thighs with 2 teaspoons salt, freshly ground black pepper, ground coriander, ground cumin, and smoked paprika.
In a large ovenproof skillet (such as a cast-iron skillet or Dutch oven), heat olive oil to medium-high heat. Place chicken thighs skin side down in the skillet. Sear for 5 minutes or until golden brown, flip and cook for an additional 5 minutes. Remove chicken from heat and set aside.
Reduce heat to medium and sauté onions and garlic for 2 minutes. Add the long grain rice and turmeric powder to the skillet and gently toast for 3 minutes, or until slightly translucent. Add the tomato paste, breaking up the clumps with the back of a spoon. Add the chopped tomatoes, chicken stock, 2 teaspoons salt, and bring to a rolling simmer.
Place rested chicken thighs directly over rice and turn off the heat. Cover the skillet with aluminum foil or lid and bake for 30 to 35 minutes or until the rice is fully cooked and fluffy.
Finish with fresh cilantro.