Crazy Chicken and Rice
A comforting one-pot dish featuring seasoned chicken thighs, rice, and colorful vegetables, all simmered to perfection for a hearty meal.
Ingrédients
Main Ingredients
- 2 lbs chicken thighs
- 1 cup rice Long-grain rice like basmati or jasmine is recommended.
- 2 cups chicken broth Vegetable broth can be used for a vegetarian option.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Preparation
- Wash and chop the vegetables: dice the onion and bell pepper, and mince the garlic. Rinse the rice under cold water to remove excess starch.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for about 3–4 minutes until fragrant.
- Stir in the diced bell pepper and cook for an additional 2 minutes until softened.
- Season the chicken thighs generously with cumin, paprika, salt, and pepper.
- Add the seasoned chicken thighs to the pan and brown for 4–5 minutes on each side.
- Once browned, stir in the rinsed rice and allow it to absorb the flavors for about a minute.
- Pour the chicken broth into the skillet and bring to a vigorous boil.
- Reduce the heat to low, cover, and simmer for 30 minutes.
- Remove from heat and let rest covered for an additional 5 minutes. Fluff the rice with a fork before serving.
Notes
For enhanced flavor, consider marinating the chicken in spices for a few hours. You can add fresh herbs like cilantro or parsley at the end for freshness. Store leftovers in an airtight container for up to 3-4 days.