Lemon-Herb Chicken Plov
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into chunks
- 2 cups jasmine rice
- 4 cups chicken broth
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon turmeric
- ½ teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and golden.
2. Season the chicken chunks with salt, pepper, paprika, and turmeric. Add the chicken to the skillet and cook until browned on all sides.
3. Stir in the dried thyme, dried oregano, and dried rosemary. Cook for an additional 2 minutes, allowing the flavors to infuse.
4. Add the jasmine rice to the skillet and stir well to coat it with the aromatic mixture. Pour in the chicken broth, lemon zest, and lemon juice. Stir gently.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is tender and absorbs all the liquid.
6. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, mixing in the cooked chicken and herbs. Adjust the seasoning if needed.
7. Garnish with fresh parsley and serve hot. Enjoy the refreshing and tangy flavors of Lemon-Herb Chicken Plov!
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