Ingredients
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4 bone-in, skin-on chicken thighs (or chicken pieces of choice)
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2 tbsp olive oil
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1 onion, chopped
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1 bell pepper, chopped
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4 cloves garlic, minced
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1 ½ cups long-grain white rice
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3 cups chicken broth
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1 cup frozen peas
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1 can (14.5 oz) diced tomatoes, drained
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1 tsp ground cumin
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1 tsp paprika
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½ tsp turmeric (or saffron for more authentic flavor)
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½ tsp ground oregano
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Salt and pepper, to taste
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2 bay leaves
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
Instructions
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Brown the Chicken:
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In a large pot or Dutch oven, heat olive oil over medium-high heat.
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Season the chicken thighs with salt and pepper.
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Brown the chicken in the pot for about 5-7 minutes per side until crispy and golden. Remove the chicken and set aside.
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Cook the Aromatics:
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In the same pot, add the onion, bell pepper, and garlic.
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Sauté for 3-4 minutes until softened and fragrant.
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Toast the Rice & Add Spices:
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Add the rice to the pot, stirring to coat the grains in the oil and vegetables.
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Stir in the cumin, paprika, turmeric, oregano, and a pinch of salt and pepper. Let the rice toast for 2-3 minutes.
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Simmer the Dish:
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Add the chicken broth, diced tomatoes, and bay leaves.
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Place the browned chicken pieces back into the pot, skin side up.
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Bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
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Finish the Dish:
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Add the peas in the last 5 minutes of cooking.
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Once the chicken is fully cooked, remove it from the pot and shred or leave it whole, as desired.
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Serve:
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Garnish the dish with fresh cilantro and serve with lime wedges on the side for a burst of citrus.
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