Ingredients
2 tbsp
olive oil
1
medium onion, finely chopped
3 cloves
garlic, minced
1 inch
fresh ginger, grated
1 tsp
ground turmeric
1 cup
long-grain rice (like basmati or jasmine)
4 cups
chicken stock
2
boneless chicken breasts, sliced or shredded
1
carrot, thinly sliced
1
celery stalk, thinly sliced
Salt & pepper
to taste
Fresh herbs
cilantro or parsley for garnish
1
lemon, cut into wedges
Instructions
1
Sauté aromaticsHeat olive oil in a pot. Add onion, garlic, ginger, and cook until fragrant.
2
Add turmericStir in ground turmeric and let it bloom for 30 seconds.
3
Add rice and stockAdd rice, chicken stock, carrot, and celery. Bring to a boil.
4
Cook chickenAdd chicken pieces, reduce heat, and simmer for 20–25 minutes until rice is tender and chicken is cooked.
5
SeasonAdjust salt and pepper to taste.
6
ServeLadle into bowls, garnish with fresh herbs, and serve with lemon wedges for brightness.
Why This Recipe Works
- Healing flavors: Ginger and turmeric add warmth and anti‑inflammatory benefits.
- Comfort food: Brothy rice makes it lighter than a heavy curry but more filling than soup.
- Customizable: Add bok choy, spinach, or mushrooms for extra nutrition.
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