Ingredients
Scale
- 2 lbs Chicken thighs (bone-in, skin-on for best flavor)
- 2 cups Long-grain white rice (rinsed)
- 1 large Onion, finely diced
- 1 Red bell pepper, chopped
- 4 cloves Garlic, minced
- 3 cups Chicken broth (low sodium)
- 1/2 cup Tomato sauce or crushed tomatoes
- 1 tsp Turmeric or a pinch of Saffron threads
- 1 tsp Smoked paprika
- 1 cup Frozen peas
- 2 tbsp Olive oil
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Start by seasoning your chicken thighs generously with salt, pepper, and half of the smoked paprika. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the hot oil and sear for about 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for another 3 minutes. Remove the chicken from the pan and set it aside on a plate; the chicken will not be fully cooked at this stage.
- In the same pan with the chicken drippings, add the onion and red bell pepper. Sauté for 4 minutes until softened. Stir in the garlic, remaining paprika, and turmeric (or saffron), cooking for one minute until fragrant. Add the rinsed rice to the pan and stir for 2 minutes to toast the grains. Pour in the chicken broth and tomato sauce, scraping the bottom of the pan to release any flavorful browned bits. Return the chicken thighs to the pan, nestling them into the rice. Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender.
- Once the rice is cooked, turn off the heat and quickly scatter the frozen peas over the top. Cover the lid again and let it sit for 5 minutes; the residual heat will perfectly steam the peas and finish the rice. Remove the lid and use a fork to gently fluff the rice around the chicken. Garnish with fresh parsley and serve with lemon wedges on the side to brighten the flavors. Serve hot directly from the pot for that authentic family-style feel.
- Cook Time: 50 minutes