Chicken thighs: 4-6 pieces, bone-in, skin-on (for more flavor)
Salt and pepper: to taste
Olive oil: 2 tablespoons
Onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Rice: 1 1/2 cups, long-grain (such as Basmati or Jasmine), rinsed and drained
Chicken broth: 3 cups
Carrots: 2, peeled and diced
Peas: 1 cup, frozen or fresh
Paprika: 1 teaspoon
Turmeric: 1/2 teaspoon (optional, for color and flavor)
Bay leaves: 2
Fresh parsley or cilantro: chopped, for garnish
Instructions
Prepare the Chicken:
Season the chicken thighs with salt, pepper, and paprika on both sides.
In a large pot or deep skillet with a lid, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden and crisp, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
Sauté the Aromatics:
In the same pot, reduce the heat to medium. Add the chopped onion and cook until soft, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Rice and Liquids:
Stir in the rinsed rice, ensuring it’s well coated with the oil and toasted slightly. Pour in the chicken broth and add the turmeric and bay leaves. Season with a little more salt and pepper.
Cook the Chicken and Rice:
Place the chicken thighs back in the pot, skin-side up, along with any juices that have accumulated. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Add Vegetables:
In the last 5 minutes of cooking, add the diced carrots and peas on top of the rice. Cover and let them steam with the rice.
Finish and Serve:
Once everything is cooked, remove from heat and let it sit, covered, for 5 minutes to allow all flavors to meld. Remove the bay leaves.
Fluff the rice with a fork, then garnish with chopped parsley or cilantro before serving.
