Description
A flavorful and hearty one-pan meal featuring juicy chicken thighs, aromatic spices, and tender rice simmered with bell peppers and tomatoes. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup long grain white rice
- 1/2 teaspoon saffron threads or turmeric
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1/2 cup frozen peas
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook 2 minutes more. Remove and set aside.
- In the same skillet, sauté onion and bell peppers until softened, about 4-5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in rice, saffron (or turmeric), and diced tomatoes with their juices. Mix well.
- Pour in chicken broth and bring to a simmer.
- Nestle chicken thighs on top of the rice mixture. Cover with a lid or foil.
- Transfer skillet to the oven and bake for 30 minutes.
- Remove cover, add peas, and bake uncovered for an additional 10 minutes or until chicken is cooked through and rice is tender.
- Garnish with fresh parsley if desired and serve hot.
Notes
- You can substitute thighs with drumsticks or boneless chicken breasts.
- Add a pinch of cayenne pepper for extra heat.
- Use short-grain rice like arborio for a creamier texture if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg