Ingredients:

  • 1.1 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1.5 cups long-grain white rice, rinsed
  • 2.25 cups low-sodium chicken bone broth
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp turmeric
  • 1 cup frozen peas
  • Fresh parsley for garnish
  • Lemon wedges for garnish

Instructions:

  1. Season the chicken. Toss the 1.1 lbs chicken pieces with the smoked paprika, salt, and pepper until well coated.
  2. Sear the protein. Heat olive oil in your pot over medium high heat and add the chicken. Cook for 5 minutes until a deep golden crust forms. Remove and set aside. Take the chicken out of the pan, leaving the oils and browned bits behind.
  3. Melt the butter. Add the 3 tbsp unsalted butter and 4 cloves minced garlic to the pot. Sauté for 1 minute until fragrant but not browned.
  4. Toast the rice. Stir in the 1.5 cups rinsed rice and 1 tsp turmeric. Cook for 2 minutes until the grains look translucent at the edges.
  5. Add the liquid. Pour in the 2.25 cups chicken bone broth and scrape the bottom of the pan to release the flavor. Return the chicken. Place the seared chicken pieces back into the pot, nestling them into the rice.
  6. Simmer low and slow. Bring to a boil, then immediately turn the heat to the lowest setting and cover with a lid. The steam phase. Cook for 15 minutes without lifting the lid.
  7. Final fluff. Remove from heat, stir in the 1 cup frozen peas, and let it sit covered for 5 minutes. Fluff with a fork and serve with lemon.