Tips for Experienced Cooks
To elevate this dish further, consider browning some chorizo or Andouille sausage slices in the pot before adding the chicken. This will add an additional layer of flavor and a pleasant spicy kick to the dish. Also, serving this alongside a zesty lime wedge and a dollop of sour cream can provide a refreshing contrast to the rich flavors.
Step 1: Season the chicken
Season the chicken thighs with salt and black pepper.
- 4 chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Sear the chicken
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
- 2 tablespoons olive oil
- Seasoned chicken thighs from step 1
Step 3: Sauté the vegetables
Add the diced onions, bell peppers, and garlic to the pot and sauté until the vegetables are soft and fragrant, about 4-5 minutes.
- 1 onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
Step 4: Add the spices
Stir in the cumin, oregano, smoked paprika, and cayenne pepper, and cook for an additional 1-2 minutes until the spices are fragrant.
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Step 5: Toast the rice
Add the rice to the pot and stir to coat with the vegetable and spice mixture. Cook for 1-2 minutes until the rice is lightly toasted.
- 1 cup long-grain rice
Step 6: Add the liquids
Pour in the diced tomatoes and chicken broth, and stir to combine. Return the chicken thighs to the pot, nestling them into the rice mixture.
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken broth
- Seared chicken thighs from step 2
Step 7: Simmer the dish
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Step 8: Finish and serve
Remove the pot from the heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld. Fluff the rice with a fork and sprinkle with chopped cilantro before serving.
- 1/4 cup chopped cilantro
Meat, Eggs, & Dairy
- 4 whole chicken thighs
Fresh Produce & Herbs
- 1 whole green bell pepper
- 1 whole red bell pepper
- 1 medium onion
- 1/4 cup fresh cilantro
Seasonings & Spices
- 3 cloves fresh garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 whole salt
- 1 whole black pepper
Pantry Items
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1 can diced tomatoes
- 1 3/4 cups chicken broth
