Ingredients
- For the chicken seasoning:
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon lemon juice
- For the rice:
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red bell pepper, chopped into small squares
- 1 1/2 cups basmati rice
- 1/4 teaspoon red pepper flakes
- 2 teaspoons turmeric powder
- 2 1/4 cups chicken broth
- 1 cup frozen peas
- 1/2 teaspoon kosher salt
- For garnish:
- Peri-naise or pink sauce
- Finely sliced green onions
Instructions
- In a bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, salt, olive oil, and lemon juice.
- Add the chicken pieces and toss until fully coated. Let sit while preparing the remaining ingredients.
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot over high heat.
- Add the seasoned chicken and cook for several minutes until lightly browned. Remove and set aside.
- In the same pot, sauté the garlic and onion for about 1 minute until fragrant.
- Add the chopped red bell pepper and cook for another 1 to 2 minutes.
- Stir in the basmati rice and coat the grains in the flavorful oil.
- Add red pepper flakes, turmeric powder, chicken broth, frozen peas, and salt.
- Return the chicken and any juices back to the pot.
- Bring to a gentle simmer, cover with a lid, and reduce heat to medium-low.
- Cook for 15 minutes without stirring or lifting the lid.
- Remove from the heat and let rest, covered, for 10 minutes.
- Fluff the rice gently with a fork and mix the chicken throughout.
- Serve warm topped with peri-naise or pink sauce and sliced green onions.
Notes
- Basmati rice gives the fluffiest texture for this dish.
- Do not lift the lid while the rice cooks to ensure even steaming.
- Chicken thighs stay juicier, but chicken breast can also be used.
- Add spinach, carrots, or corn for extra vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Sprinkle water over leftovers before reheating to keep the rice fluffy.
- Freezing is not recommended as the rice texture may dry out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Portuguese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg
