My mom made this turmeric chicken dish when we were kids. The chicken is poached first in a turmeric broth until tender, then shredded and added to the rice that’s cooked in the same broth. It’s finished with lemon juice and parsley. It’s so comforting, rich, and delicious!
Preparation Details
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 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
Steps
- 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.
- 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.
