Ingredients
500g boneless skinless chicken thighs (cut into bite-size pieces)
2 tsp sweet paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp brown sugar
1 tsp salt
3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 small onion (diced)
2 cloves garlic (minced)
1 red capsicum (chopped)
1.5 cups basmati rice (rinsed well)
2 tsp turmeric powder
2.25 cups low-sodium chicken stock
1 cup frozen peas
Instructions
In a large bowl, whisk together paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, 1 tablespoon of olive oil, and lemon juice.
Add chicken pieces to the bowl and coat thoroughly with the spice blend.
Heat 2 tablespoons of olive oil in a large pot over high heat and sear chicken until opaque and lightly colored; remove and set aside.
In the same pot, sauté onions and garlic for one minute, then add the red capsicum and cook until slightly softened.
Stir in the rinsed basmati rice and turmeric, ensuring the grains are well coated in the aromatic oils.
Return the chicken to the pot and pour in the chicken stock.
Bring to a boil, then cover and reduce heat to low, simmering for 15-18 minutes until rice is tender and liquid is absorbed.
Fold in the frozen peas, cover again, and let sit for 5 minutes before serving.
Notes
Ensure you rinse the basmati rice thoroughly under cold water until the water runs clear; this removes excess starch and prevents the rice from becoming gummy. For a more intense garlic flavor, you can add fresh minced garlic during the aromatics step. If you prefer a crunchier texture, ensure the rice is not over-stirred during the simmering process.
- Prep Time: 10
- Cook Time: 25
- Category: Quick & Easy Dinner Recipes
- Method: Stovetop
- Cuisine: Portuguese Inspired
- Diet: Halal