Israeli Chicken and Rice Bowl (Egg-Free)

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 1 cup Basmati rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped
• 4 wedges Lemon wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the rice under cold water until the water runs clear.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat.
3. 3Add chopped onion and cook until softened, about 5 minutes.
4. 4Add minced garlic and cook for 1 minute more until fragrant.
5. 5Add chicken thighs and cook until browned on all sides.
6. 6Stir in turmeric, cumin, paprika, salt, and pepper.
7. 7Add rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and water is absorbed.
8. 8Remove from heat and let stand for 5 minutes.
9. 9Fluff rice with a fork and stir in chopped parsley.
10. 10Serve hot with lemon wedges.

Related Guides