Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- Salt and pepper to taste
- 1 cup frozen peas
- Juice of 1 lemon
- Fresh parsley, chopped (optional)
Feel free to swap in basmati rice for a more fragrant twist or use chicken breasts if that’s what you have on hand. The beauty of this recipe lies in its adaptability.
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the cinnamon, smoked paprika, and cumin, allowing the spices to bloom for a minute or two. This step always reminds me of my mum’s insistence on coaxing out every bit of flavor from our ingredients.
- Add the rice, stirring to coat it in the spices and onion mixture. Pour in the chicken broth, then season with salt and pepper to taste.
- Return the chicken thighs to the pot, nestling them into the rice. Bring the mixture to a gentle simmer, cover, and reduce the heat to low. Cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Fold in the frozen peas and lemon juice, cooking for an additional 5 minutes. I like to finish with a sprinkle of fresh parsley for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International