Description
A one-pot dish full of flavor featuring tender chicken thighs, aromatic spices, and fluffy rice.
Ingredients
- 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 (Minced)
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Bell Pepper) (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
- Begin by marinating the chicken. Mix the marinade ingredients and let them work their magic on the chicken for at least 30 minutes.
- While marinating, prepare your workspace. Chop the vegetables and measure the rice and chicken stock.
- Start cooking by heating olive oil in a large pot. Sauté the garlic until fragrant, then add the marinated chicken, cooking until golden. After browning the chicken, set it aside.
- Next, add the onion and capsicum to the pot. Sauté until the onion is golden, and both vegetables are tender.
- Return the chicken to the pot, then add the rice and stir to combine.
- Pour in the chicken stock and sprinkle turmeric over the mixture.
- Cover and simmer for about 20 minutes on low heat. Don’t lift the lid too often; let the rice absorb the flavors.
- After 20 minutes, add the frozen peas and simmer for an additional 5 minutes.
- Rest your dish before serving; this allows flavors to meld perfectly.
Notes
Marinating overnight amplifies flavor. Avoid burning garlic as it can turn bitter. Adjust cooking times if substituting chicken thighs for breasts.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese