Shadi's One-Pot Turmeric Chicken and Rice

Recipe View 5 mins In a 4-quart pot, combine water, chicken breasts, chopped onion, minced garlic, ground turmeric, salt, and black pepper. Bring the mixture to a boil over medium-high heat. (5 minutes)

Recipe View 25 mins Once boiling, reduce the heat to medium, cover the pot, and simmer until the chicken is cooked through. An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F (74 degrees C). Remove the chicken from the pot and set aside. (20-25 minutes)

Recipe View 2 mins Rinse the basmati rice in a sieve under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. (2 minutes)

Recipe View 20 mins Add the rinsed rice and chopped carrot to the flavorful broth remaining in the pot. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and simmer until the rice is tender and has absorbed most of the liquid. (20 minutes)

Recipe View 5 mins While the rice is cooking, shred the reserved chicken using two forks. (5 minutes)

Recipe View 2 mins Once the rice is cooked, gently fluff it with a fork. Stir in the shredded chicken and drizzle with fresh lemon juice. Taste and adjust the seasoning with additional salt if needed. (2 minutes)

Recipe View 1 mins Garnish generously with chopped fresh parsley before serving. Enjoy! (1 minute)