Nigerian Turmeric Rice
Nigerian turmeric rice is a yellow, well-seasoned rice dish cooked in chicken stock rather than plain water. The rice is parboiled and rinsed first, which keeps the grains separate when they finish cooking in the turmeric-spiked stock. Onion goes in twice, once in the stock and again near the end, so you get both depth and some fresh bite. Turmeric is called kurkum in Hausa and ile pupa in Yoruba.
Instructions
Put the chicken, stock cubes, half of the diced onion and some of the curry powder in a clean pot. The source also mentions thyme here, though it is not in the ingredient list. Cover with water and cook until the chicken is tender.
Parboil the rice for about 10 minutes, then drain it in a sieve and rinse it right away under cold water.
Move the chicken stock to a clean pot. Stir in the turmeric, black pepper and curry powder, cover, and bring to a boil.
Add the parboiled rice so the liquid sits level with the top of the rice. Taste and add salt if needed, stir with a wooden spoon, and cook over medium heat until the water has almost entirely dried up.
Add the rest of the diced onion and the tomatoes. Cover and keep cooking until the water is gone.
Stir everything together so the color is even, then serve.
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