Description
A delicious one pot meal that combines bold flavors of seasoned chicken thighs cooked with basmati rice and vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 kg Chicken Thighs (Skinless and boneless)
- 2 tbsp Paprika (Sweet or regular)
- 1 tbsp Garlic Powder (Or freshly minced garlic)
- 1 tbsp Dried Oregano
- 1 tbsp Coriander
- 0.5 tsp Cayenne Pepper (Optional)
- 1 tbsp Brown Sugar
- 1 tsp Cooking Salt (Kosher salt preferred)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (Or apple cider vinegar)
- 2 cloves Garlic Cloves (Minced)
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
- 1.5 cups Basmati Rice (Or long/medium grain rice)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
- to taste Perinaise (Or alternative hot sauce)
- 2 stalks Green Onion (Chopped for garnish)
Instructions
- Pat chicken dry and coat with paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt.
- Heat oil in a large heavy pan over medium high heat.
- Sear chicken until golden on both sides, then remove and set aside.
- Add onion to the pan and cook until soft and light brown.
- Stir in minced garlic and diced red capsicum, cook one minute.
- Add rice, turmeric, and chili flakes, and stir to coat the grains.
- Pour in chicken stock and lemon juice, scrape the pan bottom to loosen bits.
- Return chicken to the pan, nestling into the rice and liquid.
- Bring to a gentle boil, then reduce heat to low and cover.
- Cook covered for 18 to 20 minutes until rice is tender and liquid is absorbed.
- Stir in frozen peas, cover and rest five minutes off the heat.
- Fluff the rice gently, taste and add salt if needed.
- Garnish with chopped green onion and serve with perinaise on the side.
Notes
Ideal for busy weeknights, this dish can be made a day in advance and reheats well. For alternative protein, consider using firm tofu or a can of chickpeas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: one pot, chicken and rice, Nando's, easy dinner, Portuguese cuisine