Description
A one-pot dinner featuring crispy chicken and fluffy, tomato-tinted rice with bell pepper and peas.
Ingredients
- 4–6 chicken pieces (thighs or drumsticks), skin-on — about 2–2.5 lb.
- 2 cups long-grain rice (jasmine or basmati)
- 1/2 cup peas (fresh or frozen)
- 1 large bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 1/2 cups chicken broth (low-sodium recommended)
- 1 cup tomato sauce or diced tomatoes (with juices)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads (bloomed) or 1 teaspoon turmeric
- Salt and black pepper, to taste
- Fresh cilantro for garnish
Instructions
- Pat the chicken dry with paper towels. Sprinkle with salt, pepper, paprika, and cumin. Let rest for 5–10 minutes.
- Heat olive oil in a large pot over medium-high heat. Add chicken skin-side down and sear until golden, about 5–7 minutes. Flip and brown the other side, about 2–3 minutes. Transfer chicken to a plate.
- Lower heat to medium. Add onion, garlic, and bell pepper. Sauté for 4–5 minutes until softened.
- Add rice to the pot and stir for 1–2 minutes to toast the grains.
- Stir in tomato sauce, then nestle the chicken on top. Scatter saffron or turmeric over the rice.
- Pour in chicken broth, bring to a gentle boil, then reduce to low. Cover and simmer for 25–30 minutes.
- Stir in peas in the last 5 minutes of cooking.
- Turn off heat and let rest for 5–10 minutes before fluffing the rice and garnishing with cilantro.
Notes
Boneless skin-on thighs can be used, reducing simmer time slightly. Short-grain rice requires less liquid. Ensure broth and tomato products are gluten-free for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Comfort Food