Chicken and Potato Rice Pilaf

Instructions

1. 1

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

2. 2

   Cut the chicken breast into bite-sized cubes. Peel and dice the potatoes into 1 cm cubes. Finely chop the onion and mince the garlic.

3. 3

   Heat the olive oil in a large, deep skillet or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

4. 4

   Add the minced garlic and cook for another 1 minute until fragrant.

5. 5

   Add the chicken cubes to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

6. 6

   Stir in the diced potatoes, salt, black pepper, and turmeric. Cook for 2-3 minutes, mixing well to coat the ingredients with the spices.

7. 7

   Add the drained rice to the pan and stir gently to combine with the chicken and vegetables.

8. 8

   Pour in the chicken broth and bring the mixture to a gentle boil.

9. 9

   Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

10. 10

    Remove the pan from the heat and let it rest, covered, for 5 minutes.

11. 11

    Fluff the pilaf with a fork, sprinkle with chopped parsley, and serve hot.