Description
A one-pot dish that brings together vibrant flavors and tender chicken, perfect for any occasion.
Ingredients
- 1 kg Chicken Thighs (Skinless and boneless)
- 2 tbsp Paprika (Sweet or regular)
- 1 tbsp Garlic Powder (Or freshly minced garlic)
- 1 tbsp Dried Oregano
- 1 tbsp Coriander
- 0.5 tsp Cayenne Pepper (Optional)
- 1 tbsp Brown Sugar
- 1 tsp Cooking Salt (Kosher salt preferred)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (Or apple cider vinegar)
- 2 cloves Garlic (Minced)
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
- 1.5 cups Basmati Rice (Or long/medium grain rice)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
- to taste Perinaise (Or alternative hot sauce)
- 2 stalks Green Onion (Chopped for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken thighs, paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, cooking salt, olive oil, and lemon juice. Let the chicken marinate for at least 30 minutes.
- Sauté the Vegetables: In a large pot, heat a bit of olive oil over medium heat. Add minced garlic and sauté until fragrant, then add onion and bell pepper.
- Cook the Chicken: Add marinated chicken to the pot, cooking for 7-10 minutes until browned.
- Add the Rice and Stock: Stir in basmati rice, turmeric, and chili flakes, then pour in chicken stock.
- Simmer: Cover and simmer on low heat for about 20 minutes.
- Add Peas: Stir in frozen peas and warm through.
- Garnish and Serve: Drizzle with hot sauce, garnish with green onions, and serve hot.
Notes
Marinating overnight enhances flavor. Swap basmati rice for jasmine or quinoa for gluten-free options.
- Prep Time: 30
- Cook Time: 30
- Category: Main Course
- Method: One Pot
- Cuisine: Portuguese