Ingredients:

  • 680g bone in chicken thighs
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric powder
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 280g rinsed rice
  • 600ml chicken bone broth
  • 1 diced yellow onion
  • 3 minced garlic cloves
  • 150g frozen peas
  • 15ml cooking oil

Instructions:

  1. Rub 680g bone in chicken thighs with 1 tsp smoked paprika, 0.5 tsp turmeric, 0.5 tsp salt, and 0.25 tsp black pepper.
  2. Heat 15ml cooking oil in a large skillet and brown the thighs skin side down for 5 minutes until deep golden and crispy.
  3. Remove chicken and add 1 diced yellow onion to the pan, cooking 3 minutes until translucent and softened.
  4. Stir in 280g rinsed rice and 3 minced garlic cloves, stirring for 2 minutes until the rice smells nutty and looks translucent at the edges.
  5. Pour in 600ml chicken bone broth, scraping the bottom of the pan with a wooden spoon.
  6. Place the chicken thighs back on top of the rice, skin side up, and bring to a gentle boil.
  7. Reduce heat to low, cover tightly, and simmer for 15 minutes until the liquid is fully absorbed.
  8. Sprinkle 150g frozen peas over the top, replace the lid, and let it sit off the heat for 5 minutes.
  9. Use a fork to fluff the rice around the chicken until it is light and airy.