Description
A comforting dish of tender chicken and flavorful rice with vibrant vegetables and aromatic spices.
Ingredients
- 4-6 chicken pieces (thighs or drumsticks, skin-on)
- 2 cups long-grain rice
- 1/2 cup peas (fresh or frozen)
- 1 large bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 1/2 cups chicken broth
- 1 cup tomato sauce or 1 cup diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads or 1 teaspoon turmeric
- Salt and black pepper, to taste
- Fresh cilantro for garnish
Instructions
- Pat chicken pieces dry with paper towels and season generously with salt, black pepper, paprika, and ground cumin.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Place chicken skin-side down and sear until the skin is golden brown and crispy, about 5-7 minutes.
- Flip and cook the other side briefly, then remove chicken and set aside.
- Add diced onions, minced garlic, and diced bell peppers to the pot.
- Sauté until softened and fragrant, about 4-5 minutes.
- Stir in the rice, coating each grain with the oil and aromatics.
- Sprinkle in the paprika, ground cumin, and saffron or turmeric.
- Add tomato sauce or diced tomatoes and mix well to combine.
- Nestle the browned chicken pieces back into the rice mixture.
- Pour in chicken broth, increase heat, and bring to a boil.
- Reduce heat to low, cover tightly, and simmer gently for 25-30 minutes until rice is tender and chicken is fully cooked.
- Stir in peas during the last 5 minutes of cooking.
- Remove the pot from heat and let rest covered for a few minutes before serving.
Notes
For best results, allow chicken to come to room temperature before cooking. Experiment with spices to personalize your dish.
