Watch the Full Step-by-Step
Servings: 6
- Chef's knife
- Box grater
INGREDIENTS
- 2 tablespoons oil
- 2 large onions, thinly sliced
- 2.2 pounds/1 kilogram boneless, skinless chicken breast, cut into bite-size pieces
- 1 large carrot, grated
- 2 cups long-grain white rice, rinsed
- 3 to 3½ cups boiling water
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1½ teaspoons salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
INSTRUCTIONS
- Heat the oil in a wide, heavy pot over medium heat. Add the onions and cook, stirring occasionally, until deeply golden, 10 to 15 minutes.
- Add the chicken and cook until lightly browned on all sides, about 5 minutes.
- Stir in the carrot, salt, pepper, paprika, turmeric and chicken bouillon, and cook until fragrant, 2 to 3 minutes.
- Add the rice, cilantro and dill, and stir well to coat.
- Pour in the boiling water and bring to a simmer. Cover, reduce heat to low and cook until the rice is tender and the liquid absorbed, 35 to 40 minutes.
- Remove from heat and let sit, covered, for 5 to 10 minutes. Fluff gently and serve.