Ingredients
Scale
- 4 bone-in chicken thighs
- 2 cups long-grain rice
- 3 cups chicken stock
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
Instructions
- Season chicken thighs with salt, black pepper, half the smoked paprika, and turmeric. Let sit for 10 minutes.
- Heat olive oil in a heavy-bottomed pan over medium-high heat. Sear chicken thighs until golden brown on both sides; remove from pan.
- In the same pan, sauté onions and peppers until softened. Add garlic and remaining spices.
- Toast rice in the pan for about 2 minutes before adding chicken stock. Stir well.
- Nestle chicken into rice mixture, cover, and simmer on low heat for 25-30 minutes until rice is tender.
- Let rest covered for 5 minutes before fluffing rice gently and serving with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg