Ingredients
Scale
- 2 lbs chicken thighs, bone-in and skin-on (or boneless if preferred)
- 2 cups long-grain white rice (Jasmine or Basmati work best)
- 1 large yellow 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
- 1/2 cup pimento-stuffed green olives
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric (for that classic golden color)
- 1 cup frozen peas
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs generously with salt, pepper, cumin, and paprika. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the chicken skin-side down in the pot. Sear for 5-7 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. The chicken does not need to be cooked through at this stage.
- In the same pot with the rendered chicken fat, add the diced onion and red bell pepper. Sauté for about 4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Add the rice to the pot and stir constantly for 2 minutes. Toasting the rice in the oil and aromatics ensures the grains remain fluffy and separate after cooking.
- Stir in the tomato sauce, turmeric, chicken broth, and green olives. Scrape the bottom of the pot to release any flavorful browned bits. Place the seared chicken thighs back into the pot, nestling them into the rice mixture. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid. Simmer for 20-25 minutes without lifting the lid. Once the rice is tender and the liquid is absorbed, stir in the frozen peas, replace the lid, and let it sit off the heat for 5 minutes.
- Remove the lid and use a fork to gently fluff the rice around the chicken. The residual heat will have perfectly steamed the peas. Garnish the entire pot with fresh cilantro and a few extra olives if desired. Serve directly from the pot for a rustic family-style presentation.
- Cook Time: 50 minutes