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Chicken with Rice

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A comforting one-pot dish featuring tender chicken and perfectly cooked rice, seasoned to perfection.

Ingredients

Scale
  • 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

  1. Pat chicken pieces dry with paper towels. Season generously with salt, black pepper, paprika, and ground cumin.
  2. Heat olive oil in a large pot over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5-7 minutes. Flip and briefly cook the other side, then remove chicken and set aside.
  3. Add diced onions, minced garlic, and diced bell peppers to the same pot. Sauté until softened, about 4-5 minutes.
  4. Stir in the rice, coating each grain with the oil and aromatics. Sprinkle in paprika, ground cumin, and saffron or turmeric.
  5. Pour in tomato sauce or diced tomatoes, mixing well.
  6. Nestle browned chicken pieces back into the rice mixture and add chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender.
  7. Stir in peas during the last 5 minutes of cooking.
  8. Remove the pot from heat and let it rest covered for a few minutes before serving.

Notes

For extra flavor, marinate the chicken with spices before cooking. Consider using a heavy-bottomed pot for even heat distribution.

Find it online: https://www.mubrecipes.com/chicken-with-rice/