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Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium-high heat.

• STEP 2

  While the skillet heats up, pat chicken thighs dry with paper towels; season with salt and pepper on both sides.

  • 1 lb chicken thighs, boneless skinless
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom.

  • 2 tsp extra virgin olive oil

• STEP 4

  Add chicken to the skillet and cook, flipping once, until starting to brown, about 4 minutes (the chicken will not be cooked all the way through). Remove skillet from the heat and transfer chicken to a plate.

• STEP 5

  Meanwhile, peel and mince garlic and onion.

  • 1 clove garlic
  • ½ medium yellow onion

• STEP 6

  Wash, dry, seed, and small dice bell pepper.

  • 1 red bell pepper

• STEP 7

  Using a strainer or colander, rinse the rice under cold, running water. Set aside to drain.

  • ½ cup basmati rice

• STEP 8

  Return the skillet to medium-high heat; add the veggies, rice, broth, tomato paste, and spices. Stir to combine and bring to a simmer.

  • 8 fl oz (1 cup) chicken or vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp oregano
  • ¼ tsp salt

• STEP 9

  Once simmering, reduce heat to medium-low. Return chicken to the skillet, cover, and cook until rice is tender and chicken is cooked through, 15-18 minutes.

• STEP 10

  Meanwhile, grate cheese.

  • ¼ (8 oz) block cheddar cheese

• STEP 11

  Place peas in a colander and run under hot water (from the tap) to thaw them slightly and remove any ice crystals.

  • ½ cup frozen peas

• STEP 12

  Remove skillet from the heat. Sprinkle cheese and peas over the top, and let stand, still covered, for 5 minutes.

• STEP 13

  To serve, divide chicken and rice between plates and enjoy!