Description
Experience the bold, smoky flavors of Southern African and Portuguese traditions with this vibrant one-pot meal. Succulent chicken thighs are spice-rubbed and seared to perfection, then simmered with fragrant turmeric-infused basmati rice and fresh capsicum. This foolproof, family-friendly dish delivers a restaurant-quality experience with minimal cleanup, making it the perfect choice for a flavorful and efficient weeknight dinner.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1.5 cups basmati rice, rinsed
3 cups chicken broth (halal)
1 tsp smoked paprika
1 tsp garlic powder
0.5 tsp cayenne pepper (adjust to taste)
1 tsp turmeric powder
1 red bell pepper, diced
1 onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
In a bowl, toss the chicken pieces with smoked paprika, garlic powder, salt, and pepper.
Heat olive oil in a large pot or deep skillet over medium-high heat.
Sear the chicken until golden brown on all sides, then remove and set aside.
In the same pot, add onion and bell pepper, sautéing until softened.
Stir in the minced garlic and turmeric, cooking for 1 minute until fragrant.
Add the rice to the pot and toast for 2 minutes, coating it in the spices.
Pour in the chicken broth and return the chicken to the pot.
Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes.
Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Garnish with fresh parsley before serving.
Notes
Adjust the cayenne pepper or add crushed red pepper flakes to increase the heat level to your personal preference. Ensure you use a heavy-bottomed pot to prevent the rice from scorching at the bottom. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: One-Pot Stovetop
- Cuisine: Portuguese/Fusion