Description
A vibrant and aromatic dish featuring tender chicken thighs seasoned with a bold spice blend, sautéed with colorful bell peppers, and served over fluffy steamed rice.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Fresh cilantro or parsley for garnish
Instructions
1. Prepare the Crust:
- Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- While the rice cooks, season the chicken pieces with smoked paprika, cumin, chili powder, turmeric, salt, and black pepper. Toss to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onions and bell peppers. Sauté for 5-6 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Return the chicken to the skillet with the vegetables. Stir everything together and cook for an additional 3-4 minutes until the chicken is cooked through and the peppers are tender-crisp.
- Serve the bold spiced chicken and peppers over the steamed rice. Garnish with fresh cilantro or parsley before serving.
Notes
You can customize the seasonings to taste.