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One-Pan Spicy Chicken and Rice

Ingredients

  • 4 chicken thighs
  • 2 Cups long grain rice
  • 1 big fresh tomato
  • 5 sweet pepper (I used different colors; diced)
  • 2 Jalapeno (or Habanero/rodo; diced)
  • 1 big onion (diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon Paprika
  • 1 Tablespoon Red pepper flakes (optional)
  • 2 teaspoons Dried thyme and curry powder (divided; each)
  • 3-4 cups Chicken broth
  • ¼ cup olive oil (or your choice)
  • Seasoning powder/cubes
  • Salt to taste

Instructions

  1. Add the cleaned chicken to a large bowl and season with paprika, thyme, cumin, seasoning powder, and salt. Combine and set aside. Wash your hands and rinse the rice under a running tap until the water runs clear. Clean the pepper, remove the seeds if you desire, chop them up, and set them aside.

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  2. Heat oil in the skillet over medium-high heat and brown the chicken (skin side up first) and brown, flip and cook the other side. It takes about 5 minutes (less or more depending on the size) for both sides to brown. Remember that you’re just browning and not cooking fully. Remove onto a plate and set aside.

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  3. In the same skillet, sauté diced onion until fragrant.
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  4. Add garlic, thyme and cook for a few seconds. Add the chopped sweet pepper and stir to combine.
  5. Add the chopped tomatoes, red pepper flakes and combine.
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  6. Add the rinsed rice, stir, return the chicken, season with curry, seasoning powder, salt, then add chicken broth just enough to cover the content.

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  7. Cover the skillet and bring to a boil, then reduce the heat and simmer for about 20 minutes until the rice is cooked. Fluff the rice with a fork, check the seasonings and readjust if necessary.

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  8. Serve and enjoy it, if you like to serve with some lime slices or avocados.
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