Dairy-Free Israeli Chicken and Rice with Turmeric

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is 175°C.
2. 2Add the 1 medium chopped onion to the pot and cook, stirring occasionally, until it is softened and looks translucent, about 5 minutes.
3. 3Add the 4 minced cloves of garlic, 1 tablespoon of turmeric powder, 1 teaspoon of cumin, and 0.5 teaspoon of smoked paprika to the pot. Stir constantly for 1 minute until fragrant.
4. 4Place the about 680 g of chicken thighs into the pot and cook them until they are browned on all sides. This should take about 3-4 minutes per side.
5. 5Pour in the 3 cups of chicken broth and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
6. 6Stir in the 1.5 cups of basmati rice. Cover the pot again and continue to simmer on low heat for another 20 minutes, or until the rice is fully cooked and all the liquid has been absorbed.
7. 7Remove the pot from the heat. Let it rest, covered, for 5 minutes to allow the rice to steam and become fluffy. Then, fluff the rice gently with a fork. Stir in the 0.25 cup of fresh cilantro. Season the dish with the 1 teaspoon of salt and 0.5 teaspoon of black pepper to your preference.

Related Guides