Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups (380 g) long-grain white rice (e.g., basmati)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon saffron threads
  • 4 cups (960 ml) chicken broth
  • 1 cup (150 g) frozen peas
  • 1/2 cup (75 g) red bell pepper, diced
  • 1 teaspoon smoked paprika (optional)
  • Fresh parsley, chopped (for serving)
  • Lemon wedges (optional)

Instructions:

  1. In a bowl, toss chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until onions are translucent.
  4. Stir in turmeric, saffron, and optional smoked paprika. Toast for 1 minute. Add rice, stirring to coat it well with spices.
  5. Pour in chicken broth and bring to a boil. Scrape any brown bits off the bottom of the pan.
  6. Add the chicken back to the skillet. Reduce heat to low and cover. Simmer for 20 minutes or until rice is tender and liquid is absorbed.
  7. Gently fluff rice with a fork, adding frozen peas and diced bell pepper. Cover and let sit for another 5 minutes.
  8. Sprinkle with fresh parsley and serve with lemon wedges on the side.