Ingredients
Scale
- 4 bone-in chicken thighs
- 2 cups long-grain rice
- 3 cups chicken stock
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- Fresh cilantro for garnish
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Pat the chicken thighs dry and season with salt, black pepper, half the smoked paprika, and turmeric.
- Heat olive oil in a heavy-bottomed pan over medium-high heat. Sear the chicken skin-side down for 8–10 minutes until golden brown; flip and cook for another 5 minutes.
- In the same pan, sauté onions and bell peppers until softened. Add garlic and cook until fragrant. Stir in remaining spices.
- Add rice to coat with oil and toast for 2 minutes before pouring in warm chicken stock.
- Nestle the chicken into the rice mixture; reduce heat to low, cover, and simmer for 25–30 minutes until rice absorbs liquid.
- Allow to rest covered for 5 minutes before serving with cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-Pan
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 490
- Sugar: 3g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg