Description
A classic Latin American dish featuring tender chicken and flavorful rice cooked with vegetables and spices.
Ingredients
Scale
- 2 cups long-grain rice
- 4 chicken thighs
- 1 onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tomato, diced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Season chicken thighs with salt and pepper, then brown them in the pot for 5 minutes per side. Remove and set aside.
- In the same pot, sauté onion, bell pepper, and garlic until soft.
- Add tomato, cumin, paprika, turmeric, and bay leaf. Stir for 1 minute.
- Add rice and stir to coat with the spices.
- Pour in chicken broth and bring to a boil.
- Return chicken to the pot, reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let rest for 5 minutes before serving.
Notes
- Use bone-in chicken for extra flavor.
- If the rice is too dry, add a splash of broth.
- For a richer taste, replace broth with beer or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
