Spiced Chicken and Rice Skillet

Ingredients:

- 4 bone-in, skin-on chicken thighs

- 1 ½ cups basmati rice, rinsed and drained

- 1 small onion, finely chopped

- 3 cloves garlic, minced

- 1 teaspoon smoked paprika

- 1 teaspoon ground cumin

- ½ teaspoon ground turmeric

- ½ teaspoon black pepper

- 1 teaspoon salt

- 2 tablespoons olive oil

- 2 cups chicken broth

- ½ cup green peas

- 2 tablespoons chopped fresh cilantro or parsley

- 2 green onions, sliced

- Juice of ½ a lemon

Directions:

1. In a large skillet over medium heat, heat one tablespoon of olive oil. Season the chicken thighs with salt, black pepper, smoked paprika, and cumin.

2. Place the chicken skin-side down in the skillet and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove from the skillet and set aside.

3. In the same skillet, add the remaining olive oil and sauté the chopped onion until soft and translucent. Add the garlic, turmeric, and a pinch of salt, stirring until fragrant.

4. Stir in the rinsed basmati rice, coating it with the onion and spice mixture. Cook for about 2 minutes.

5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.

6. Nestle the seared chicken thighs back into the skillet, cover, and reduce the heat to low. Let it cook for about 20 minutes, or until the rice is tender and the chicken is fully cooked.

7. Add the green peas in the last 5 minutes of cooking, stirring gently to combine.

8. Once done, remove from heat and let it rest for 5 minutes. Garnish with fresh cilantro, green onions, and a squeeze of lemon juice before serving.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Kcal: 450 per serving | Servings: 4