Israeli Chicken and Rice Bowl

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 1.5 cups Basmati Rice
• 3 cups Vegetable Broth
• 0.25 cup Fresh Parsley
• 1 tbsp Lemon Juice
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Cut the 1.5 lbs Chicken Thighs into 1-inch pieces. Place the chicken pieces in a bowl and season them with the 1 tsp Salt and 0.5 tsp Black Pepper.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Add the seasoned chicken pieces to the hot pot and cook for 5-7 minutes, turning occasionally, until browned on all sides. The chicken should reach an internal temperature of 165°F (74°C). Remove the chicken from the pot and set aside.
3. 3Add the 1 medium Onion, chopped, and the 3 cloves Garlic, minced, to the same pot. Cook over medium heat, about 300°F (150°C), stirring often, for about 5 minutes, or until the onion is softened and translucent.
4. 4Stir in the 1 tsp Turmeric, 1 tsp Cumin, and 1 tsp Coriander. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the 1.5 cups Basmati Rice and the 3 cups Vegetable Broth to the pot. Stir everything together. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Then, uncover the pot and gently stir in the 0.25 cup Fresh Parsley and the 1 tbsp Lemon Juice.
8. 8Return the cooked chicken pieces to the pot and stir them into the rice mixture to combine and warm through. Serve the Israeli Chicken and Rice Bowl hot.

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