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Chicken and Rice

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A comforting Chicken and Rice dish that brings together tender chicken, flavorful rice, and vibrant vegetables for a delightful family meal.

Ingredients

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  • 4–6 chicken pieces (thighs or drumsticks, skin-on)
  • 2 cups long-grain rice
  • 1/2 cup peas (fresh or frozen)
  • 1 large bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 1/2 cups chicken broth
  • 1 cup tomato sauce or 1 cup diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon saffron threads or 1 teaspoon turmeric
  • Salt and black pepper, to taste
  • Fresh cilantro for garnish

Instructions

  1. Pat chicken pieces dry with paper towels and season generously with salt, black pepper, paprika, and ground cumin.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Place chicken skin-side down and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side briefly, then remove chicken and set aside.
  3. In the same pot, add diced onions, minced garlic, and diced bell peppers. Sauté until softened and fragrant, about 4-5 minutes.
  4. Stir in the rice, coating each grain with the oil and aromatics. Add paprika, ground cumin, and saffron or turmeric, and mix well.
  5. Nestle the browned chicken pieces back into the rice mixture, pour in chicken broth, increase heat, and bring to a boil.
  6. Reduce heat to low, cover tightly, and simmer gently for 25-30 minutes until rice is tender and chicken is fully cooked.
  7. Stir in peas during the last 5 minutes of cooking. Let rest covered for a few minutes before serving.

Notes

Pat the chicken dry before seasoning for better browning. Use chicken broth for deeper flavor.

Nutrition

Find it online: https://sousviderecipe.com/chicken-and-rice/