Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 cups long-grain white rice
  • 3 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 3 cups low-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pat the chicken dry with paper towels and rub with the salt, smoked paprika, garlic powder, and black pepper.
  2. Heat oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and cook for 5-7 minutes until mahogany-colored and crisp. Flip and sear for another 3 minutes, then remove chicken from the pan and set aside.
  3. In the same pan using the rendered chicken fat, sauté the diced onion and bell peppers for 4-5 minutes until softened.
  4. Stir in the minced garlic, cumin, and turmeric, cooking for 60 seconds until fragrant.
  5. Add the dry rice to the vegetables and stir constantly for 2-3 minutes until the edges of the grains become translucent and toasted.
  6. Pour in the chicken broth, return the seared chicken to the pot on top of the rice, cover with a tight-fitting lid, and simmer until the liquid is absorbed and rice is tender.
  7. Stir in the thawed frozen peas, fresh lime juice, and chopped cilantro just before serving.