If you have any all natural rice spice blends from a spice market you can feel free to use it instead of the seasoning here. We love using turmeric for its anti inflammatory benefits.
This also makes a really good vegetarian meal when you sub chickpeas for chicken.
Serve with roasted carrots.
Chicken and Yellow Rice
Servings
4 Servings
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 large yellow onion peeled, halved and thinly sliced
- 6 green cardamom pods crushed
- 1 whole star anise
- 1 ¼ teaspoons kosher salt divided
- 6 garlic cloves finely chopped
- 1 ½ teaspoons turmeric powder
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
- 2 ¼ cups chicken broth or vegetable broth
- 1 ½ cups brown basmati rice
- cup chopped dried apricots
- Garnish: ¼ cup sliced raw almonds toasted, ¼ cup chopped cilantro leaves
Instructions
- In a medium saucepan with a lid, heat evoo over medium-high heat. Add onions, cardamom, star anise and ¼ teaspoon salt. Cook, stirring frequently, until onions caramelized, about 15 minutes, being careful not to burn them. Add garlic and turmeric, stir and cook for another minute.
- Add chicken and cook for 4 minutes, stirring to coat chicken with the onion and spice mixture.
- Add broth and remaining salt, increase the heat and bring to a boil. Add rice and apricots, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 30 minutes (or per package instructions). Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork. Remove cardamom pods and star anise. Garnish with almonds and cilantro.
Nutrition
Nutrition Facts
Chicken and Yellow Rice
Amount per Serving
Calories
600
% Daily Value*
Fat
17
g
26
%
Cholesterol
100
mg
33
%
Sodium
840
mg
37
%
Carbohydrates
73
g
24
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
How much broth?
1 ¼ cup