One-Pan Golden Spiced Chicken and Corn Rice
Succulent boneless chicken thighs gently cooked with fragrant yellow rice and sweet corn cut fresh from the cob. A mild, flavorful, and family-friendly dinner that keeps cleanup to a single pot.
Prep
15 min
Cook
45 min
Total
65 min
Makes
1 serving
Created together. Shared with you.
Made by Amy + Lila
Amy created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
45 min
Total
65 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Knife and cutting board
Time saver
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth to keep the rice moist.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Prepare the ingredients
- 01
Prepare the ingredients
Prepare the ingredients: Chop the red onion and mince the garlic. Slice the fresh sweet corn kernels off the cob.
Tap card to mark done - 02
Sear the chicken
Sear the chicken: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for about 5 minutes on each side until golden-brown. Remove the chicken to a plate and set aside.
Look for: golden-brown
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Saute the aromatics
Saute the aromatics: Reduce heat to medium. Add the red onion and garlic to the same pan, stirring frequently for 3 minutes until softened.
Look for: softened
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Toast the rice and spices
Toast the rice and spices: Add the brown rice, ground turmeric, and ground cumin to the pan. Stir constantly for 1 minute to lightly toast the rice and release the aroma of the spices.
Allow: 1 minute
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Combine and simmer
Combine and simmer: Pour in the low-sodium chicken broth, scraping any browned bits from the bottom of the pan. Stir in the sweet corn kernels. Return the chicken thighs and any juices to the pan, nestling them into the rice. Bring to a boil.
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Cook covered
Cook covered: Cover with a tight-fitting lid and reduce the heat to low. Simmer gently for 40 to 45 minutes, or until the rice is tender and the liquid is fully absorbed. Check that the chicken is cooked through and registers 165°F (74°C) on a meat thermometer.
Look for: the rice is tender and the liquid is fully absorbed
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Rest and serve
Rest and serve: Remove from the heat and let stand covered for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley if desired, and serve.
Allow: 5 minutes
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