Ingredients
Scale
- 2 lbs chicken thighs (bone-in, skin-on)
- 2 cups long-grain white rice
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (or bijol/saffron for color)
- 1 teaspoon dried oregano
- 1 cup frozen peas
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Sear the Chicken. Season the chicken thighs generously with salt, pepper, and half of the cumin. Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Place the chicken skin-side down in the pot. Sear for 5 to 7 minutes until the skin is crispy and golden brown. Flip and sear for another 3 minutes. Remove the chicken from the pot and set it aside on a plate; it will finish cooking later.
- Step 2: Sauté the Aromatics. In the same pot with the rendered chicken fat, add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic, tomato paste, turmeric, oregano, and the remaining cumin. Cook for another 2 minutes until the spices are fragrant and the tomato paste darkens slightly.
- Step 3: Toast the Rice. Add the dry rice directly into the pot with the vegetables and spices. Stir the rice constantly for 2 to 3 minutes. This toasting process coats each grain in oil and spices, which prevents the rice from becoming mushy and ensures a fluffy texture. The rice should look slightly translucent at the edges.
- Step 4: Simmer the Pot. Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Place the chicken thighs back into the pot on top of the rice. Bring the liquid to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 to 25 minutes. Do not lift the lid during this time.
- Step 5: Final Steam and Plating. Turn off the heat. Quickly lift the lid, scatter the frozen peas over the top, and immediately replace the lid. Let the pot sit undisturbed for 5 to 10 minutes. This allows the rice to finish steaming and the peas to warm through. Remove the lid, fluff the rice with a fork, and garnish with fresh cilantro. Serve warm with lime wedges on the side.
- Cook Time: 50 minutes