Ingredients
- 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.