Description
A warm and comforting dish that combines succulent chicken, fluffy rice, and vibrant vegetables, perfect for family gatherings or busy weeknights.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley for garnish
- 1 lemon, sliced for serving
Instructions
- Season the chicken pieces generously with salt, pepper, cumin, paprika, and turmeric, coating each piece well.
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces skin-side down for 8-10 minutes, then set aside.
- Sauté the chopped onion, garlic, and bell pepper for about 5 minutes until the onion is translucent.
- Add the rice, stirring to toast slightly for 2 minutes.
- Pour in the chicken broth and bring to a boil, stirring gently.
- Nestle the browned chicken back into the skillet and add the frozen peas.
- Reduce heat to low, cover, and let simmer for 25-30 minutes until the rice is tender and liquid is absorbed.
- Let sit covered for another 5 minutes before serving, garnished with parsley and lemon slices.
Notes
Experiment with additional vegetables like carrots or spinach to increase nutritional value. For a vegetarian version, substitute chicken with mushrooms or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg