Description
A one-pot delight featuring succulent chicken thighs, fragrant basmati rice, and a vibrant blend of spices that brings warmth and flavor to your dinner table.
Ingredients
Scale
- 1 kg Chicken Thighs (Skinless and boneless)
- 2 tbsp Paprika (Sweet or regular)
- 1 tbsp Garlic Powder (Or freshly minced garlic)
- 1 tbsp Dried Oregano
- 1 tbsp Coriander
- 0.5 tsp Cayenne Pepper (Optional)
- 1 tbsp Brown Sugar
- 1 tsp Cooking Salt (Kosher salt preferred)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (Or apple cider vinegar)
- 2 cloves Garlic Cloves (Minced)
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Deseeded and diced)
- 1.5 cups Basmati Rice (Or long/medium grain rice)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
- To taste Perinaise (Or alternative hot sauce)
- 2 stalks Green Onion (Chopped for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with paprika, garlic powder, oregano, coriander, cayenne pepper (if using), brown sugar, salt, olive oil, and lemon juice. Let it marinate for at least 30 minutes.
- Sauté the Aromatics: Heat the Dutch oven over medium heat. Add a splash of olive oil, and sauté the minced garlic and onion until golden, around 5 minutes.
- Brown the Chicken: Add marinated chicken thighs to the pot. Sear for about 5-7 minutes on each side until golden crust forms.
- Mix in Veggies and Rice: Toss in diced red capsicum, and stir for a couple of minutes. Add the rice, coating it in the juices.
- Add Stock and Simmer: Pour in chicken stock along with turmeric and chili flakes (if desired). Bring to a simmer.
- Cook Until Done: Let it simmer on low for about 20 minutes or until rice is tender. Stir in frozen peas in the last 5 minutes of cooking.
- Rest and Serve: Fluff the mixture with a fork, garnish with chopped green onions, and drizzle with Perinaise before serving.
Notes
Feel free to substitute ingredients based on preferences or availability. Chicken breasts can replace thighs for a leaner option.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg