Jordanian Chicken and Rice with Turmeric

Method

1. Heat olive oil in a pot, then brown chicken thighs on both sides.
2. Add chopped onion and cook until translucent.
3. Stir in rice, broth, turmeric, salt, and pepper, then cover and simmer for 20 minutes.
4. Let rest for 5 minutes before serving.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.