Chicken thigh and rice
Prepare a savory chicken thigh and rice dish with aromatic spices and vegetables, cooked together for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thigh (boneless and skinless) | 800 | Grams |
| White Rice (long grain) | 2 | Cups |
| Chicken Broth (low sodium) | 4 | Cups |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Carrot (medium, diced) | 2 | Count |
| Bell Pepper (red, diced) | 1 | Count |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Cumin (ground) | 1 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Rinse the rice under cold water until the water runs clear and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic, diced carrots, and diced bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Add chicken thighs to the pot and season with salt, black pepper, paprika, and cumin. Cook until the chicken is browned on all sides.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add the rinsed rice to the pot, stir well, and cover. Cook on low heat for 20 minutes or until the rice is tender and liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with chopped parsley before serving.
Prep
- Thaw chicken thighs in the refrigerator overnight if frozen.
Kitchen equipment
Large Pot With LidFine Mesh Strainer