Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min

Nutrition Info

Healthy

Ingredients

Directions

1. Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat.

2. Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.

3. Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Crispy Baked 'Fried' Chicken

Recipe courtesy of Cat Cora

Italian Baked Chicken and Pastina

Recipe courtesy of Giada De Laurentiis

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Baked Potato Wedges

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Cuban Roasted Pork Leg: Pernil

Recipe courtesy of Ingrid Hoffmann

White Chicken Chili

Recipe courtesy of The Neelys

Browse Reviews By Keyword