Turmeric Chicken and Rice
Kids are funny. Most parents have learned that we can put massive effort into an adventure or experience for them only to find it fall flat. It might have been something we thought they would be thrilled about, but ultimately that was only OUR perception of how they would potentially experience things. Likewise with foods, I often find that meals I put major effort into I have to coax certain kids to just finish a bite, but the things I deem subpar my kids have loved. Things like, “snacky lunches,” of odds and ends of fruits, veggies, nuts, and cold cuts that I initially threw together just to feed people quickly and hoped it would fill bellies have become an absolute favorite. The same is for this meal, turmeric chicken and rice. It was actually created when I was way past needing to grocery shop, but kids hadn’t been feeling well, so I had very little in the fridge to work with and people were starting to feel well enough again to have an appetite. I crossed my fingers and hoped it would be accepted and eaten only to get raves. Absolute raves. And requested for birthday meals! When it’s as wholesome, fast, and easy as this concoction, how can I not share it and hope it brings the same magic to your homes?!
Turmeric Chicken and Rice
Ingredients
- Oil for sauteeing
- 2 lbs chicken thighs, chopped
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 tablespoon ground turmeric
- 2 large carrots, shredded
- 2/3 cup chopped celery
- 1 medium onion, diced
- 6 cloves crushed garlic(or equivalent dried)
- 2 cups uncooked brown or basmati rice
- 8-12 cups bone broth
Instructions
- Select "sautee" function on the Instant Pot pressure cooker, and oil the bottom of the pot.
- Add chicken, salt, and pepper, and sautee while stirring regularly until chicken is nearly cooked through.
- Add carrots, celery, and onion to the chicken in the pot, and stir to mix thoroughly while also scraping the bottom of the pot to remove any crispy, stuck-on bits. Allow to cook for a minute, then add the garlic and repeat the stirring step to scrape the bottom and combine ingredients. Add rice and stir again.
- Add the bone broth(8 cups for a thicker, stew-like consistency, 12 cups for more of a soup texture), stir the entire pot's contents together, then place the pressure cooker lid, close the vent, and set to cook for 25 minutes on high heat. When cooking finishes, manually release the steam. Serves 8-10 people.