SHADI'S ONE-POT TURMERIC CHICKEN AND RICE

Shadi's One-Pot Turmeric Chicken and Rice image

There are so many healing dishes in Persian cooking! My mom used to make this when we were kids. It doesn't have a particular name in Persian. We just call it "berenj va morgh ba zarchoobeh," which means rice and chicken with turmeric. The chicken is cooked first in some water with spices, onion, and garlic. Then we remove the chicken and cook the rice in that broth. Later we shred the chicken and add it back to the pot.

Provided by Shadi HasanzadeNemati

Categories One-Pot Meals

Time 1h5m

Yield 6

Number Of Ingredients 11

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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
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

Steps:

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.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 53.3 g, Cholesterol 65.9 mg, Fat 2.3 g, Fiber 1.1 g, Protein 31.5 g, SaturatedFat 0.7 g, Sodium 404.2 mg