Shadi's One-Pot Turmeric Chicken and Rice

Name: Shadi's One-Pot Turmeric Chicken and Rice
Total time: 65
Yield: 6
Ingredients: 3 cups water; 1 ½ pounds boneless, skinless chicken breasts; 1 large onion, chopped; 6 cloves garlic, minced; 1 teaspoon ground turmeric; 1 teaspoon salt; ¼ teaspoon ground black pepper; 2 cups basmati rice; 1 medium carrot, chopped (Optional); 3 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley

Recipe by Shadi HasanzadeNemati from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

•

3 cups water
•

1 ½ pounds boneless, skinless chicken breasts
•

1 large onion, chopped
•

6 cloves garlic, minced
•

1 teaspoon ground turmeric
•

1 teaspoon salt

•

¼ teaspoon ground black pepper
•

2 cups basmati rice
•

1 medium carrot, chopped (Optional)
•

3 tablespoons fresh lemon juice
•

2 tablespoons chopped fresh parsley

Instructions

Put the 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.
Rinse rice in a sieve under running water a few times to get rid of excess starch.
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.
Meanwhile, shred chicken using two forks.
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.