🧂 Ingredients
- 1.5 kg Chicken pieces(mixed (thighs, drumsticks, breasts))
- 3 tbsp Olive oil
- 2 medium Onions(chopped)
- 2 medium Bell peppers(1 red, 1 green, chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or diced)
- 4 cups Chicken broth
- 2 cups Rice(medium-grain)
- 0.5 tsp Saffron threads(or 1 tsp turmeric for color)
- 1 cup Peas(frozen or fresh)
- 0.5 cup Parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper.
💡 Tip: Ensure even seasoning - 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onions and bell peppers to the pot. Sauté until softened.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Stir in crushed tomatoes, chicken broth, and saffron (or turmeric). Bring to a simmer.
💡 Tip: If using saffron, steep it in a little warm broth for 5 minutes before adding. - 6
Return the browned chicken to the pot. Cover and simmer for 20 minutes.
- 7
Stir in the rice. Ensure the rice is submerged in the liquid. Cover and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
💡 Tip: Avoid stirring too much once rice is added to prevent mushiness. - 8
Stir in the peas during the last 5 minutes of cooking.
- 9
Let the dish rest for 5 minutes, covered, before serving. Garnish with fresh chopped parsley.
💡 Pro Tips
- ✓For a richer flavor, you can add a bay leaf while simmering.
- ✓Adjust the amount of liquid based on the type of rice used.
- ✓Some variations include adding olives or pimientos for extra flavor.
🔄 Variations
- Add chorizo or other cured sausage for a smoky flavor.
- Incorporate a splash of white wine with the tomatoes.
- Serve with a side of chimichurri sauce.