Shadi's One-Pot Turmeric Chicken and Rice
Description
Turmeric chicken is a comforting Persian dish made in one pot with chicken breasts and rice cooked in a spicy turmeric broth with onions and garlic.
Ingredients
•
3 cups water
•
1 1/2 pounds boneless, skinless chicken breasts
•
1 large onion, chopped
•
6 cloves garlic, minced
•
1 teaspoon ground turmeric
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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2 cups basmati rice
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1 medium carrot, chopped
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3 tablespoons fresh lemon juice
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2 tablespoons chopped fresh parsley
Directions
1
Place water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
2
Rinse rice in a sieve under running water a few times to get rid of excess starch.
3
Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
4
Meanwhile, shred chicken using two forks.
5
Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.