‍Preparation Instructions

• Dice the onions and mince the garlic. 
• Slice the chicken sausage into small slices and dice the chicken breast into bite size pieces. 
• To the chicken, add the parsley, turmeric, salt & pepper, and apple cider vinegar, then stir to coat the chicken evenly. 
• Rinse the 1 ½ cups of rice, then set aside near the sliced chicken sausage and open the can of tomatoes. 

Cooking Instructions

• Heat a medium size pot over medium high heat. When it is hot, add the olive oil, then the diced chicken. Cook until the chicken is cooked through (165 F in the middle).
• When the chicken is cooked, remove from the pot and set aside. 
• Add the onion and shredded carrots, then cook for 5 min or until they begin to soften. 
• Add the garlic to the pan and cook until fragrant - about 30 seconds. 
• Pour the chicken broth into the pan and scrape a firm, flat spatula along the bottom to make sure nothing is stuck. 
• Add the sausage, chicken, rice, and diced tomatoes to the pot, and stir to combine. 
• Cover the pot with a lid and allow to cook on medium-low heat for 25-30 min, or until the rice has absorbed all of the liquid in the pot and the rice is tender. 
• When the rice is completely cooked, fluff with a fork or a rice spoon, then enjoy!

‍

For each serving:

• 350 g
• Optional: sprinkle parsley on top