The Scoop
Juicy, golden chicken nestles into cumin-spiced rice with sweet bell peppers, garlic, tomato, and peas, all simmered together until every grain has soaked up the good stuff.
It’s the kind of one-pan dinner that makes comfort food look very well organized.
Ingredients
- 2 pounds skin-on, bone-in chicken thighs and drumsticks
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 teaspoons olive oil
- 1 small yellow onion diced
- 1 red bell pepper stemmed, de-seeded, and diced
- 1 yellow bell pepper stemmed, de-seeded, and diced
- 3 large garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne powder
- 1 tablespoon tomato paste
- 1 1/4 cups long-grain white rice, rinsed
- 2 1/4 cups low-sodium chicken stock
- 1 cup frozen peas
- 1/4 cup fresh cilantro, chopped, plus more for garnishing
- lemon wedges, optional, for serving
Directions
- Season the chicken with kosher salt and black pepper.
- Over medium-high heat, heat the olive oil in a large skillet.
- Add the chicken to the skillet, skin-side down, and cook until golden brown, about 5-7 minutes per side.
- Place the chicken on a plate and set it aside.
- Add the onions, red bell pepper, and yellow bell pepper to the skillet with 1/2 teaspoon of the kosher salt.
- Saute the veggies, stirring frequently, until softened, about 6-8 minutes.
- Add the garlic, cumin, garlic powder, cayenne, and tomato paste to the pan and stir to combine.
- Cook until fragrant, about 1-2 minutes.
- Stir in the rice and toast, stirring continuously for 15-30 seconds.
- Roughly spread the rice mixture into an even layer with a spoon.
- Place the chicken over the rice mixture and pour in the chicken stock.
- Bring the liquid to a high simmer and cover with a lid.
- Cook until the rice has absorbed the liquid and the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 22-25 minutes.
- Uncover and place the frozen peas in an even layer in the skillet.
- Remove the skillet from heat and cover.
- Allow the mixture to sit for another 5 minutes.
- Garnish with the chopped cilantro and lemon wedges and serve!
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