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One-Pot Turmeric Chicken and Rice

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PREP TIME
10 min
COOKING TIME
50 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Middle Eastern Persian
One-Pot Turmeric Chicken and Rice
Ingredients
  • 3 cups water
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups basmati rice
  • 1 medium carrot, chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
Instructions
1
Combine water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Heat over medium-high heat until the mixture reaches boiling point. Gradually decrease the heat to a moderate level, cover the pot, and let it cook for 20-25 minutes or until the chicken is fully cooked. Use a thermometer to check if the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius). Remove the cooked chicken from the pot and set it aside to be used later.
2
Next, thoroughly rinse rice in a fine-mesh sieve under running water several times to remove any excess starch. Then, add the rice and carrot to the remaining broth in the pot. Continue heating the mixture over medium-low heat, covered, until the rice is tender and cooked through, approximately 20 minutes.
3
While the rice is cooking, use two forks to shred the cooked chicken into bite-sized pieces.
4
Once the rice has finished cooking, use a fork to gently fluff it up. Then, combine the shredded chicken with the fluffy rice and drizzle it with lemon juice. Taste the dish and add more salt if necessary. Finally, sprinkle some parsley on top to complete the recipe