Crispy Chicken And Rice

• porciones: Serves 4
• tiempo total: 31 minutes

Ingredientes

1 1/2 lbs boneless skinless chicken thighs

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper or red chili flakes, optional

1 tablespoon butter

1 yellow onion, diced

4 cloves garlic, minced

1 cup uncooked white rice

2 1/2 cups chicken or vegetable broth

Juice from 1 lemon, plus wedges to serve

Parsley to garnish

Instrucciones

Heat the olive oil in a Dutch oven or large, deep skillet with a lid over medium heat.

Season chicken thighs with the seasonings listed above and toss to coat evenly.

Sear the chicken thighs for 3-4 min each side (do not worry about the chicken being cooked through at this point as they will continue cooking with the rice). I did this in 2 batches. Set aside.

To the same pan, add 1 tablespoon butter, onion, and garlic and cooking, stirring occasionally, for about 5 minutes. Add in rice and stir to combine.

Add in chicken broth and lemon juice then bring to a boil. Add in the chicken thighs on top of the rice then lower the heat to medium-low. Cover and let simmer for 20-25 minutes or until the rice has cooked through and most of the liquid has absorbed.

Season to taste, garnish with parsley and a squeeze of lemon to serve.