Turmeric-Paprika Chicken and Rice Skillet with Spinach

This Turmeric-Paprika Chicken and Rice Skillet is a weeknight hero: juicy chicken thighs are seared until golden with a fragrant rub of turmeric, smoked paprika, and garlic, then simmered right in the same pan with rice and broth so every grain soaks up all that warm, earthy flavor. A big handful of spinach gets folded in at the end, wilting down into the rice for a pop of color and nutrition without any extra dishes to wash. Built entirely from naturally gluten-free ingredients — rice, chicken, fresh garlic, spices, and spinach — this dish is an easy, safe option for anyone following a gluten-free diet, whether for celiac disease, gluten sensitivity, or simply to avoid cross-contamination worries that come with sauces and seasoning blends. There's no wheat-based thickener or soy sauce hiding here, just real food and bold spice. It's a complete meal in a single skillet: protein, grain, and greens all come together in about 30 minutes, making it perfect for busy evenings when you want something nourishing and comforting without a sink full of pots. Serve it straight from the pan with a wedge of lemon for brightness.</long_description> <parameter name="meta_description">Golden turmeric-paprika chicken, rice and spinach simmered in one skillet. A naturally gluten-free, 30-minute weeknight dinner.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, cut into bite-sized pieces
• 1.5 tspground turmeric
• 1.5 tspsmoked paprika
• 4 clovegarlic cloves, minced
• 1 mediumyellow onion, diced
• 1.5 cuplong-grain white rice, rinsed
• 3 cupgluten-free chicken broth
• 4 cupfresh baby spinach, packed
• 2 tbspolive oil
• 1 tspsalt
• 0.5 tspblack pepper
• 1 wholelemon, cut into wedges, for serving

Method

1. In a mixing bowl, toss the chicken pieces with turmeric, smoked paprika, salt, and black pepper until evenly coated.
2. Dice the onion and mince the garlic on a cutting board.
3. Heat olive oil in a large deep skillet over medium-high heat. Add the spiced chicken in a single layer and sear until golden on both sides, about 5 minutes total. 5:00
4. Add the onion and garlic to the skillet with the chicken and sauté until the onion softens and turns translucent, about 3 minutes. 3:00
5. Stir in the rinsed rice, coating it in the spiced oil and juices, then pour in the chicken broth and stir to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer until the rice is tender and most of the liquid is absorbed. 15:00
7. Remove the lid, fold in the fresh spinach, and stir gently until it wilts into the hot rice, about 2 minutes. 2:00
8. Taste and adjust salt and pepper as needed, then serve hot straight from the skillet with lemon wedges on the side.