Description
A comforting one-pot meal featuring juicy chicken, long-grain rice, and colorful veggies, all infused with aromatic saffron or turmeric.
Ingredients
- 4–6 chicken pieces (thighs or drumsticks), skin-on
- 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 ground cumin.
- Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat. Place chicken skin-side down and sear for about 5–7 minutes until golden.
- Flip briefly to brown the other side (1–2 minutes), then remove the chicken and set aside.
- Reduce heat to medium. In the same pot, add diced onion, minced garlic, and diced bell pepper. Sauté for 4–5 minutes until softened.
- Stir in the rice and toast for 1–2 minutes.
- Add paprika, cumin, saffron (or turmeric), and tomato component. Stir to coat.
- Nestle the seared chicken back into the pot, skin-side up. Pour in the chicken broth and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 25–30 minutes until the rice is tender.
- Stir in the peas during the last 5 minutes. Turn off the heat and let the pot rest, covered, for 5–10 minutes.
- Fluff the rice with a fork, garnish with cilantro, and serve.
Notes
For creaminess, consider adding a splash of cream at the end. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean