Sort ingredients
elisedegrijs
QR Code
Listen
Pdf
Rub half the spice mix over the chicken thighs. Sear in a large oiled pan or Dutch oven on high heat until deeply browned on both sides (they don’t need to be cooked all the way through yet). Set aside.
In the same pan, toss in the diced peppers, onions, and garlic. Sauté until softened.
Stir in the remaining spices and tomato paste. Cook for 2 minutes to caramelize the paste.
Add the rice and broth, stir well, cover with a lid, and simmer until half the liquid is absorbed.
Nestle the chicken thighs back into the pan by pressing them into the rice. Cover again and cook until the rice is tender and chicken is fully cooked through.
Garnish with fresh cilantro or parsley and serve hot!