Shadi's One-Pot Turmeric Chicken and Rice

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 364 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons fresh lemon juice
• 3 cups water
• 1 large onion, chopped
• 2 tablespoons chopped fresh parsley
• 6 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 medium carrot, chopped
• 2 cups basmati rice
• 0.25 teaspoon ground black pepper
• 1.5 pounds boneless, skinless chicken breasts

Recipe Instructions

Step 1

Rinse rice in a sieve under running water a few times to get rid of excess starch.

Step 2

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.

Step 3

Meanwhile, shred chicken using two forks.

Step 4

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.

Step 5

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.