Ingredients
people
- 6 chicken thighs (without skin)
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp oregano
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- 3 carrots (cut into pieces)
- 1 red bell pepper (chopped)
- 1 yellow pepper (diced)
- 300 grams rice
- 600 ml boiling water
- 1 vegetable stock cube
- 1 chicken stock cube
- 100 grams peas
- oil, salt and pepper
Equipment
- Large frying pan
INSTRUCTIONS (how to make this recipe):
- Season chicken thighs with all the spices and salt and pepper to taste.
- Heat a generous amount of oil in a large frying pan over medium heat. Add the onion and chicken thighs and cook until the chicken is browned all around, add the garlic and cook the chicken until done. When the chicken is cooked, remove it from the pan and continue cooking in the same pan.
- Add the carrots and bell pepper to the pan and sauté for a few minutes.
- Add the rice to the pan with the water and crumble in the stock cubes. Cover the pan and cook the rice until tender, stirring occasionally. Keep an eye on the rice to make sure it is cooking properly. If necessary, add a little more water. Add the peas during the last 5 minutes of cooking.
- When the rice is done, add the chicken back to the pan and heat it through for a few more minutes. Enjoy!
Nutrition information per portion
Calories: 676kcal | Carbohydrates: 77g | Proteins: 36g | Fats: 30g | Saturated fats: 8g
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