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Description:
Ingredients:
For Chicken:
1-2 lbs Chicken thighs
Bell peppers (red, green, orange)
½ of each pepper, diced (for chicken)
½ of each pepper, sliced (for cooking with rice)
Red onion
½ diced (for chicken)
½ sliced (for rice)
Fresh parsley, chopped
Minced garlic (about 1 tsp)
1 tbsp olive or vegetable oil (for marinating chicken)
For Rice:
2 cups Basmati rice, washed
4 cups chicken broth
1 tbsp Tomato paste
For Sautéing:
2 tbsp olive or vegetable oil
Seasonings:
1 tbsp chicken bouillon
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp paprika
½ tbsp Italian seasoning
Salt & pepper, to taste (if needed)
Instructions:
1. Season chicken thighs with chicken bouillon, onion powder, garlic powder, paprika, Italian seasoning, and salt & pepper if needed.
2. Add diced bell peppers, diced red onion, parsley, minced garlic, and 1 tbsp olive or vegetable oil. Mix until well coated.
3. Heat 2 tbsp olive or vegetable oil on medium heat in a pan and sear chicken thighs until golden on both sides. Remove and set aside.
4. In the same pan, add washed basmati rice, sliced bell peppers, sliced red onion, tomato paste, and chicken broth. Stir to combine.
5. Once the rice is fully covered in broth, add the chicken back into the pan.
6. Cover with foil or lid and bake at 400°F for 20–30 minutes, or until the chicken is cooked through and the rice is tender.
7. Spoon reserved broth over the chicken before serving.
Credit: LifewithAubrey_