Ingredients
- 1.5 lbs chicken thighs, boneless and skinless (cut into bite-sized pieces)
- 2 cups long-grain white rice (Jasmine or Basmati work best for fluffiness)
- 3.5 cups chicken broth, low sodium
- 1 cup frozen or canned sweet corn
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
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Step 1: Sear the Chicken
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces generously with salt, pepper, and a pinch of the smoked paprika. Add the chicken to the hot pan in a single layer. Sear the meat until it develops a golden-brown crust on all sides, about 5-7 minutes. You do not need to cook it all the way through yet. Remove the chicken from the pan and set it aside on a plate, leaving the flavorful oils behind.
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Step 2: Sauté Aromatics and Toast Rice
In the same pan, add the diced onion and bell pepper. Sauté for 3-4 minutes until the vegetables soften and become translucent. Stir in the minced garlic, tomato paste, cumin, oregano, and the remaining smoked paprika. Cook for 1 minute until fragrant. Add the dry rice to the pan and stir constantly for 2 minutes. Toasting the rice in the oil and spices ensures a fluffy texture and infuses every grain with deep flavor.
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Step 3: Simmer and Steam
Return the seared chicken to the pan along with any accumulated juices. Stir in the chicken broth and the sweet corn. Bring the mixture to a rolling boil, then immediately turn the heat down to low. Cover the pan with a tight-fitting lid. Let it simmer undisturbed for 18-20 minutes. Once the liquid is fully absorbed, turn off the heat but keep the lid on for an additional 5 minutes to let the rice steam. Fluff the rice gently with a fork, garnish with fresh cilantro, and serve with lime wedges.
- Cook Time: 50 minutes