Instructions
step 1 Season the chicken thighs with salt, pepper, cumin, paprika, and turmeric.
step 2 Heat olive oil in a large skillet or Dutch oven over medium-high heat.
step 3 Add the chicken thighs and sear on both sides until golden brown, about 5–6 minutes per side. Remove and set aside.
step 4 In the same skillet, sauté the onion, bell pepper, and garlic until softened, about 3–4 minutes.
step 5 Stir in the rice and cook for 1–2 minutes to lightly toast.
step 6 Add the diced tomatoes, chicken broth, and bay leaf, stirring to combine.
step 7 Return the chicken thighs to the skillet, nestling them into the rice.
step 8 Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
step 9 Add the peas and continue to cook, covered, for another 5–10 minutes or until the rice is tender and chicken is cooked through.
step 10 Remove from heat, discard bay leaf, fluff rice with a fork, and garnish with cilantro if using. Serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or water to prevent drying out. You can also reheat individual portions in the microwave, covered, for 2–3 minutes, stirring halfway through.
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