Description
A comforting one-pot dish featuring tender chicken and perfectly cooked rice, seasoned to perfection.
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. Season generously with salt, black pepper, paprika, and ground cumin.
- 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.
- Add diced onions, minced garlic, and diced bell peppers to the same pot. Sauté until softened, about 4-5 minutes.
- Stir in the rice, coating each grain with the oil and aromatics. Sprinkle in paprika, ground cumin, and saffron or turmeric.
- Pour in tomato sauce or diced tomatoes, mixing well.
- 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.
- Stir in peas during the last 5 minutes of cooking.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food