Turmeric Rice with Chicken and Peas

Clean, wash and soak rice for 30 minutes – Drain and set aside.

Cut the chicken into large pieces about 6 inches

Season the chicken with salt, pepper, and curry powder – set aside.

In a skillet, add a tbsp oil

Add the chicken pieces, cook on each side for 2 minutes on medium-high heat. Remove and set aside.

To the same skillet, add remaining oil, saute onions until translucent.

Add the garlic and turmeric powder,

Then, add the drained rice, toast it for 2 minutes.

Add the peas and herbs.

Season with salt and pepper.

Then add the chicken stock. Stir to combine

Return the chicken back to the pan.

Let come to a boil.

Lower the heat to an absolute simmer (low)

Cover the pan and let cook on low for 15 minutes

After 15 minutes, turn the heat off. If possible let cool for 10 minutes

Open, fluff the rice with a fork

Serve.