One Pot Chicken and Rice

• 680 g boneless chicken thighs, cut into strips or cubes
• 1 large onion, roughly chopped
• 5-6 carrots, peeled and cut into thick slivers
• 2 teaspoons turmeric powder (split: 1 tsp for chicken, 1 tsp for rice)
• 2 teaspoons curry powder (split the same way)
• 2 teaspoons black pepper (split the same way)
• 2 teaspoons salt (split the same way)
• 60 ml olive oil (split)
• 480 ml raw basmati rice, washed and drained
• 720 ml chicken stock

Steps

1. 1

   In a bowl, season the chicken with half of the olive oil and 1 teaspoon each of turmeric, curry powder, black pepper, and salt. Mix well.

2. 2

   Heat a good nonstick pot over medium heat, add the chicken, and cook for about 5-7 minutes. Remove the chicken to a bowl, leaving the juices in the pot.

3. 3

   Add the chopped onions to the pot and sauté for 3 minutes. Then add the slivered carrots and the remaining spices, tossing everything together.

4. 4

   Stir in the washed and drained basmati rice, then return the cooked chicken to the pot. Mix everything together.

5. 5

   Pour in the chicken stock, cover, and bring to a boil. Once boiling, gently toss, lower the heat to a simmer, cover, and let cook for 20 minutes.

6. 6

   Uncover, fluff the rice, and enjoy!