Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups basmati rice, rinsed
- 4 cups chicken broth
- 1/2 cup frozen peas
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, cumin, paprika, turmeric, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Return chicken to the pot. Add rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Stir in frozen peas. Cover and let stand for 5 minutes.
- Fluff the rice with a fork. Season with salt and black pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can marinate the chicken in a little yogurt and spices for at least 30 minutes before cooking.
- Adjust the amount of cayenne pepper to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg