Paprika Chicken and Rice with Peas
Paprika spiced chicken thighs simmered with basmati rice, peppers and peas in one pot.
Equipment
- Large pot with tight fitting lid
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 2 tsp paprika sweet, not hot
- 1 tsp garlic powder
- 1 tsp dried oregano
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper or omit
- 1 tbsp brown sugar
- ¾ tsp salt divided
- ½ tbsp lemon juice
- 3 tbsp olive oil divided
- 2 cloves garlic minced
- 1 small onion diced
- 1 red bell pepper diced
- 1 ½ cup basmati rice rinsed
- ¼ tsp red pepper flakes or omit
- 2 tsp ground turmeric
- 2 ¼ cup low sodium chicken broth
- 1 cup frozen peas
- 1 tbsp sliced green onion for serving
- 2 tbsp garlic mayonnaise or plain yogurt sauce for serving, optional
Instructions
Cooking
- Marinate. Mix the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, 1/2 teaspoon salt and lemon juice, coat the chicken and rest 10 minutes.
- Brown. Brown the chicken in 1 tablespoon oil over medium heat for 5 to 7 minutes and set aside.
- Saute. Cook the garlic, onion and bell pepper in the remaining oil for 3 to 4 minutes.
- Toast rice. Stir in the rinsed rice, pepper flakes and turmeric for 1 minute.
- Simmer. Add the broth and chicken, bring to a boil, then cover and cook on low 15 to 20 minutes.
- Finish. Add the peas and remaining 1/4 teaspoon salt, cover off the heat for 5 minutes, check that the chicken reaches 165 degrees F and loosen.
Notes
Substitutions: Use boneless chicken breast cut into larger pieces and long grain white rice in place of basmati.
Tips: Keep the lid on while the rice simmers and adjust the cayenne for more or less heat.
Storage: Refrigerate within 1 hour in a shallow container and eat within 3 to 4 days, reheating until steaming hot.