Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Basmati White Rice
- 2 chicken thighs
- 1 yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 carrots, diced
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tablespoons olive oil
- ½ teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 tsp Salt and ½ tsp pepper, to taste
- 1 ½ cup of Water or chicken broth
- Fresh cilantro, for garnish
Step 1
- Dice cilantro, dice onion, mince garlic, slice bell peppers, slice carrots, zest and squeeze lemon.
- Season the chicken thighs with salt, pepper, smoked paprika, cumin, and dried oregano. Set aside.
Step 2
- Heat oil over medium-high heat. Add the chicken thighs and cook until browned, about 4-5 minutes. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced red onion, bell peppers, carrots, and minced garlic. Sauté for 4-5 minutes, until the vegetables are slightly tender.
- Add the jasmine rice, lemon zest, lemon juice, and 1 1/2 cups of water to the skillet. Stir well to combine.
- Place the chicken thighs on top of the rice and vegetable mixture in the skillet.
- Cover the skillet with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Step 3
Remove from heat and let it rest for a few minutes. Garnish with fresh cilantro and serve. Enjoy!