Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1.5 cups long-grain white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2.5 cups low-sodium chicken broth
  • 0.5 tsp turmeric
  • 1 cup frozen peas

Instructions:

  1. Pat the chicken completely dry with paper towels. Season generously with smoked paprika, garlic powder, salt, and pepper.
  2. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4–5 minutes per side until a deep mahogany crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. In the same pan, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and turmeric, stirring for 30 seconds until fragrant.
  4. Add the dry rice to the pan. Stir constantly for 2 minutes to coat the grains in oil and toast them until the edges are translucent.
  5. Pour in the chicken broth, scraping the bottom of the pan to release the fond. Bring to a simmer, return the chicken to the pot, cover with a tight-fitting lid, and reduce heat to low. Cook for 15-18 minutes.
  6. Stir in the frozen peas during the last 2 minutes of cooking. Let the dish rest, covered, for 5 minutes before serving.