Ingredients
Equipment
Method
- Prepare your ingredients: finely chop the onion, mince the garlic, and dice the red bell pepper. Pat the chicken thighs dry and season them with salt and pepper.
- Heat the olive oil over medium-high heat in a Dutch oven or skillet. Place the chicken skin-side down and cook until golden and crisp, about 5 to 6 minutes. Flip the chicken and cook for 3 to 4 minutes more. Remove the chicken and set it aside.
- Lower the heat to medium. Add the onion and red bell pepper to the pot. Cook until they soften, about 4 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Stir in the smoked paprika, cumin, and oregano, coating the vegetables well. Add the rice and stir for 1 to 2 minutes to toast it lightly and coat it with the spices.
- Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine everything. Nestle the browned chicken thighs skin-side up into the pot.
- Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot tightly, and simmer without stirring until the rice is tender and the chicken is cooked through (internal temperature reaches 165°F). This takes about 20 to 25 minutes.
- Remove the pot from the heat and let it sit covered for 5 minutes to finish steaming.
- Sprinkle the dish with chopped parsley or cilantro, if using, and serve with fresh lemon wedges.
Nutrition
Notes
Do not skip browning the chicken to lock in juices and flavor. Avoid stirring the rice while it simmers to prevent it from becoming mushy. Use fire-roasted tomatoes for added smokiness. Leftovers taste better after the flavors deepen overnight. If you need a gluten-free meal, check that your broth is certified gluten-free.