Poblano Chicken Turmeric Rice Pilaf

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Set aside.

2. 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. 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. 4

   Add the minced garlic and turmeric to the pot, and cook for another minute until fragrant.

5. 5

   Add the rinsed basmati rice to the pot, stirring to coat the rice with the oil and spices.

6. 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. 7

   While the rice is cooking, slice the cooked chicken breast into bite-sized pieces.

8. 8

   Once the rice is done, gently fold in the sliced chicken. Adjust seasoning with salt and pepper to taste.

9. 9

   Serve the Poblano Chicken Turmeric Rice Pilaf warm, garnished with fresh herbs if desired.