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Smoky Rice and Chicken

A warm and hearty dish combining tender chicken and rice, infused with smoky flavors, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Family Meal
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups basmati rice (rinsed and drained)
  • 1.5 lbs boneless, skinless chicken thighs (cut into bite-size pieces)
  • 1 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 1 each bell pepper (chopped)
  • 4 cups chicken broth
  • 2 tablespoons olive oil
Seasonings
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • 0.5 teaspoon black pepper
  • to taste Salt
Garnish
  • to taste Fresh cilantro or parsley for garnish

Method
 

Preparation
  1. Gather all your ingredients. Rinse the basmati rice under cold water until the water runs clear.
  2. Chop the chicken, onion, bell pepper, and mince the garlic.
Cooking
  1. In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onions and bell pepper, sautéing until the onions become translucent, about 5-7 minutes.
  2. Stir in the minced garlic, smoked paprika, cumin, black pepper, and salt. Cook for an additional minute until fragrant.
  3. Add the chicken pieces to the pot. Cook them until they’re browned all over, approximately 6-8 minutes.
  4. Stir in the rinsed rice, ensuring it evenly mixes with the chicken and vegetables. Pour in the chicken broth, and bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes. Avoid lifting the lid during this time.
  6. After 20 minutes, remove the pot from the heat and let it sit covered for another 5 minutes. Fluff the rice with a fork, garnish with fresh cilantro or parsley, and serve warm.

Notes

For substitutions, jasmine rice can be used instead of basmati. You can also cube tofu for a vegetarian twist. Ensure to rinse the rice to remove excess starch and avoid stickiness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.