Dairy-Free Israeli Chicken and Rice with Turmeric

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2While the oil heats, cut the about 680 g of chicken thighs into 2.54 cm pieces. In a medium bowl, combine the chicken pieces with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of turmeric powder, and 0.5 teaspoon of cumin. Toss to coat the chicken evenly.
3. 3Carefully add the seasoned chicken pieces to the hot pot. Sear the chicken for 3-4 minutes per side, until browned. Once browned, remove the chicken from the pot and set it aside on a plate.
4. 4Reduce the heat to medium (148.9°C / 150°C). Add the 1 medium onion, chopped, and 3 cloves of garlic, minced, to the pot. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5Add the 1.5 cups of long-grain rice to the pot with the onions and garlic. Stir constantly for 1 minute to toast the rice grains.
6. 6Pour in the 3 cups of chicken broth and stir to combine everything in the pot. Increase the heat to high and bring the liquid to a rolling boil.
7. 7Once boiling, return the seared chicken pieces to the pot. Reduce the heat to low (93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer for 25 minutes. The rice should be fully cooked and the chicken cooked through (internal temperature of 74°C / 74°C).
8. 8Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming. Uncover the pot and gently fluff the rice with a fork.
9. 9Chop the 0.25 cup of fresh parsley. Sprinkle the chopped parsley over the chicken and rice before serving.

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