Made with AI
Poblano Chicken Turmeric Rice Pilaf
45 min 380 kcal per serving Medium
Ingredients
4 Servings
- basmati rice2 cups
- chicken breast1 pound
- turmeric1 tablespoon
- Poblano pepper1 large
- onion1 large
- garlic2 cloves
- chicken broth3 cups
- olive oil2 tablespoons
- Saltto taste
- Pepperto taste
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Set aside.
- 2
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken breast and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-7 minutes per side. Remove from the pot and set aside.
- 3
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and Poblano pepper, and sauté until the onion is translucent, about 5 minutes.
- 4
Add the minced garlic and turmeric to the pot, and cook for another minute until fragrant.
- 5
Add the rinsed basmati rice to the pot, stirring to coat the rice with the oil and spices.
- 6
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 7
While the rice is cooking, slice the cooked chicken breast into bite-sized pieces.
- 8
Once the rice is done, gently fold in the sliced chicken. Adjust seasoning with salt and pepper to taste.
