Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Feel free to swap chicken thighs for chicken breasts if you prefer. If you’re feeling adventurous, a dash of cinnamon can add a lovely warmth to the dish — a little trick my mum taught me to elevate simple meals.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken chunks, seasoning them with salt and pepper. Cook until browned on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and red bell pepper, cooking for an additional 2 minutes.
- Add the cumin and smoked paprika, stirring to coat the vegetables. Let the spices bloom for about 30 seconds — a tip from my early kitchen adventures that ensures maximum flavor.
- Stir in the rice, ensuring each grain is coated with the flavorful mixture. Pour in the chicken broth, bringing it to a gentle simmer.
- Return the chicken to the pot, nestling it into the rice. Cover and reduce the heat to low, allowing it to cook undisturbed for 20 minutes. This is when I often sneak a moment with a cup of tea, reminiscing about the bustling kitchen of my youth.
- After 20 minutes, scatter the frozen peas over the top, cover, and cook for another 5 minutes until the rice is tender and the chicken is cooked through.
- Fluff the rice with a fork, sprinkle with fresh parsley, and serve warm, embracing the cozy feeling of sharing a meal made with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International