Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 cups Jasmine rice, rinsed
  • 2.25 cups low sodium chicken broth
  • 1 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.5 tsp salt

Instructions:

  1. Pat the chicken pieces dry with a paper towel and season with 1 tsp salt and 0.5 tsp black pepper.
  2. Heat 1 tbsp of olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Sear chicken in a single layer until golden-brown (3-4 minutes per side), then remove and set aside.
  3. Lower heat to medium and add the remaining 1 tbsp of olive oil. Sauté diced onion until translucent (about 4 minutes), then add minced garlic and grated ginger, cooking for 60 seconds.
  4. Stir in ground turmeric and ground cumin, toasting for 30 seconds until the oil is deep gold.
  5. Add the rinsed rice to the pan, stirring constantly for 2 minutes until the grains are coated in oil and smell nutty.
  6. Pour in chicken broth and stir in 0.5 tsp salt. Bring the mixture to a boil.
  7. Stir the seared chicken and any juices back into the pan. Reduce heat to low, cover with a tight lid, and simmer for 15-18 minutes.
  8. Turn off the heat and let the pot sit, covered, for 5 minutes to allow the rice to steam and set before fluffing.