Peruvian-inspired Turmeric Rice with Chicken

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 62g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
3. 3.
   Add the ground turmeric, ground cumin, paprika, dried oregano, and bay leaf to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the rice to the pot and stir to combine with the spices. Cook for a couple of minutes, stirring occasionally.
5. 5.
   Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   While the rice is cooking, season the chicken pieces with salt and pepper. In a separate pan, heat a little oil over medium-high heat and cook the chicken until browned and cooked through.
7. 7.
   Once the rice is cooked, fluff it with a fork and remove the bay leaf. Add the cooked chicken to the pot and gently mix it with the rice.
8. 8.
   Serve the Peruvian Turmeric Rice with Savory Chicken garnished with fresh cilantro.

Treat your ingredients with care...

• Turmeric — Be careful when handling turmeric as it can stain surfaces and clothing. Use a cutting board and utensils that are easy to clean. Additionally, turmeric has a strong flavor, so adjust the quantity according to your preference.

Tips & Tricks

• For added flavor, you can sauté the rice with the spices before adding the chicken broth.
• If you prefer a spicier dish, you can add a pinch of cayenne pepper or chili powder to the rice.
• To make the dish more colorful, you can add diced bell peppers or peas to the rice while it's cooking.
• For a vegetarian version, you can substitute the chicken with tofu or vegetables like mushrooms and bell peppers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Peruvian Turmeric Rice with Savory Chicken as a main course accompanied by a fresh salad or steamed vegetables. It can also be served alongside traditional Peruvian dishes such as ceviche or lomo saltado.

Presentation advice

To enhance the presentation, you can garnish the dish with a sprinkle of paprika and a few fresh cilantro leaves. Serve it in a colorful dish to highlight the vibrant yellow color of the rice.