Description
A cozy and flavorful one-pot dish featuring chicken, rice, and a mix of fragrant spices, perfect for busy weeknights.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 sweet onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain Basmati rice
- 2 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon smoked paprika
- Pinch of saffron (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Season chicken thighs with salt and pepper, then add them skin-side down to the pot. Sear for 4-5 minutes until golden.
- Flip the thighs and cook for another 4-5 minutes, then remove and set aside.
- In the same pot, add onion and bell peppers, sauté for 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in the rice and stir well to coat with oil and vegetables.
- Add diced tomatoes, chicken broth, smoked paprika, and saffron. Bring to a gentle simmer.
- Nestle the chicken back in the pot, skin-side up, cover, and cook for 20-25 minutes until rice is tender.
- Remove from heat and let sit for 5 minutes without lifting the lid.
- Fluff the rice with a fork, garnish with parsley, and serve hot.
Notes
For an extra crispy skin, finish the chicken in a hot oven for a couple of minutes. You can also add additional vegetables like peas or green beans for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg