New Chicken + Prawn Turmeric Rice Bowl Recipe

Prep the proteins

Pat the chicken thighs dry and cut into 1-inch pieces. Pat shrimp dry and set both aside.

In a medium bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tablespoon olive oil and 1 tablespoon lemon juice. Add chicken pieces and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add the marinated chicken in a single layer. Cook without moving for 3–4 minutes to brown, then stir and cook another 3–4 minutes until cooked through and registers 165°F (74°C). Remove chicken to a plate and tent with foil.

In the same pan reduce heat to medium, add the shrimp in a single layer and sear 1–1.5 minutes per side until pink and opaque. Sprinkle with a pinch of salt and pepper while cooking. Remove shrimp and set aside with the chicken.

Cook the rice

Rinse 1 cup long-grain rice under cold water until water runs mostly clear. Drain well.

In a small saucepan over medium heat melt 1 tablespoon butter or warm 1 tablespoon neutral oil. Add 1 tsp turmeric and 1/2 tsp ground cumin; toast gently 20–30 seconds until fragrant (do not burn).

Add the rinsed rice, 1 1/2 cups water and 3/4 tsp kosher salt. Stir once, bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.

While rice cooks, prepare vegetables: thinly slice 3 radishes, cook or thaw 3 oz shelled edamame if frozen (briefly steam or microwave), and thinly slice scallions, keeping whites separate from greens for cooking/garnish.

Optional: In the same skillet used for proteins, toss the edamame and radish slices with the reserved scallion whites for 30–45 seconds over medium heat to warm and pick up fond flavor. Season with a pinch of salt, then remove to a bowl.

Toast 1 tsp sesame seeds in a dry small skillet over medium-low heat until lightly browned and fragrant, about 2 minutes, shaking frequently. Remove and set aside.

In a small bowl whisk together 1/4 cup plain Greek yogurt, 1 tablespoon mayonnaise, 1 teaspoon soy sauce, 1 teaspoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil and 1/4 tsp freshly ground black pepper until smooth. Taste and adjust seasoning; add a splash of water to thin if you prefer a looser dressing.

Divide the turmeric rice between 2 bowls (about 1/2 cup cooked rice per bowl as base depending on appetite).

Top each bowl with half the chicken and half the shrimp arranged over the rice.

Arrange warmed edamame, sliced radishes and scallion greens around the proteins for color and crunch. Spoon 1–2 tablespoons of the yogurt dressing over each bowl or serve on the side.

Garnish with chopped cilantro (optional), toasted sesame seeds and a lime wedge. Serve immediately, squeezing lime over bowls before eating.