Ingredients
- 1 chicken, cut into 8 pieces (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1 cup medium- or long-grain rice
- 1 3/4 cups low-sodium chicken broth
- 1 cup peas, thawed frozen or cooked fresh
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.
Nutrition Info (per serving):
Calories: 583
Total Fat: 15 grams
Saturated Fat: 4.5 grams
Total Carbohydrate: 47 grams
Protein: 62 grams
Sodium: 380 milligrams
Cholesterol: 186 milligrams
Fiber: 3 grams
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By Christina A-E
on March 20, 2013
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This was fantastic!! I made it last night my husband loved it and the kids ate it all. I followed the recipe but the only things I changed was the turmeric, I only had red curry paste so I used that I added more rice and I didn't have pea's I also used picnic ck which was very inexpensive. The aroma in the house was great! This is a keeper my family wants me to make this more often and so do I. Easy to make
By vodka8lime_8749255
middletown, DE
on February 18, 2013
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We loved this recipe....it's easy and who doesn't like a one dish meal to simplify life occasionally. I followed the recipe to a 't' except I added about a 1/2 cup drained and rinsed black beans after the ingredients were added thru the rice. Stirred them in well and continued to cook the rice a little on cook top as directed before topping with chicken and going into the oven. We were glad for the beans for another texture and flavor. I think I'll make the leftovers into soup by pulling some chicken apart and adding some chicken broth.
By crod5000
Altadena, CA
on October 08, 2012
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Excellent recipe. I increased the rice to 1 1/2 cups with a slight increase in cumin and tumeric and liquid. Family and friends loved it, said it had a true Latin flavor. Easy, one-pot meal.
Read all 10 reviews