Description
A delicious one-pot dinner featuring golden, crispy-skinned chicken and tender tomato-scented rice, perfect for weeknights or potlucks.
Ingredients
- 4–6 skin-on chicken pieces (thighs or drumsticks)
- 2 cups long-grain rice (jasmine or standard long-grain)
- 1/2 cup peas (fresh or frozen)
- 1 large bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 1/2 cups low-sodium chicken broth
- 1 cup tomato sauce or 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 the chicken dry with paper towels. Season generously with salt, black pepper, paprika, and cumin, rubbing it into the skin.
- Heat 2 tablespoons olive oil in a large, heavy pot over medium-high heat. When the oil shimmers, place chicken skin-side down and sear undisturbed for 5–7 minutes until deeply golden.
- Flip briefly to brown the other side (about 1–2 minutes), then remove the chicken and set aside.
- Reduce heat to medium. Add diced onion, garlic, and bell pepper to the same pot and sauté for 4–5 minutes, scraping browned bits from the bottom.
- Stir in the rice and toast for 1–2 minutes, stirring to coat the grains in oil and aromatics.
- Add paprika, cumin, and saffron (or turmeric), then pour in tomato sauce or diced tomatoes and stir to coat the rice.
- Nestle the seared chicken pieces back into the pot, skin-side up. Pour in 3 1/2 cups low-sodium chicken broth and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 25–30 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F.
- Stir in peas during the last 5 minutes to heat through. Remove from heat and let rest for 5–10 minutes before serving.
Notes
For a gluten-free meal, ensure your tomato sauce and broth are labeled gluten-free. For less fat, use boneless, skinless thighs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean