Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup Kalamata olives, sliced
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and season with cumin, paprika, turmeric, salt, and pepper. Cook for about 5 minutes on each side until browned. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3 minutes. This step always reminds me of my grandmother’s kitchen, where the simple act of sautéing onions felt like the start of a culinary masterpiece.
- Add the chopped red bell pepper and cook for another 2 minutes. The vibrant colors and aromas are a feast for the senses, much like the dishes my family enjoys during our Sunday dinners.
- Stir in the rice, ensuring each grain is well-coated with the aromatic mixture. This is where the magic starts to happen, as the rice absorbs all those delightful flavors.
- Pour in the chicken broth and bring to a simmer. Nestle the browned 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 cooked through.
- Once cooked, stir in the sliced olives and lemon juice. Let it sit for a few minutes off the heat to allow the flavors to meld beautifully.
- Garnish with fresh parsley before serving, adding a touch of freshness that ties everything together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International