Savory Chicken and Yellow Rice

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1/4 tsp saffron threads (optional)
• 1.5 cups long-grain rice
• 3 cups chicken broth
• 1/2 cup frozen peas
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. 1.

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.

2. 2.

   Add onion, garlic, and bell pepper to the pot and cook until softened, about 5 minutes.

3. 3.

   Stir in smoked paprika, turmeric, and saffron (if using). Cook for 1 minute more.

4. 4.

   Add rice and stir to coat with the spices and vegetables.

5. 5.

   Pour in chicken broth and bring to a boil. Season with salt and pepper.

6. 6.

   Return chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked and liquid is absorbed.

7. 7.

   Stir in frozen peas during the last 5 minutes of cooking.

8. 8.

   Remove from heat and let stand for 5 minutes before fluffing with a fork.

9. 9.

   Garnish with fresh parsley and serve.

Nutritional Information

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Tips

• For a richer flavor, use homemade chicken broth.
• Adjust the amount of spices to your preference.
• Add other vegetables, such as carrots or corn, for added nutrition.
• Serve with a side salad or crusty bread for a complete meal.