Ingredients
6 in bone and skin on chicken thighs, or a whole chicken cut in eight pieces.
1 tsp. Salt
1 tsp. Garlic Powder
½ tsp. Cumin
¼ tsp. Cayenne Pepper
1 tsp. Oregano
1 tsp. Paprika
3 tbsp Oil
1 small Onion, diced
3 cloves garlic, minced
1 green & 1 red bell pepper, diced
Salt to taste
2 cup rice
2 ¾ cup Chicken Broth
1 oz. 14 can Chopped Tomatoes
Pinch. of saffron
Spash of vinegar
Directions
Step 1
Mix Salt, Garlic Powder, Cumin, Cayenne, Oregano, Paprika and sprinkle all over chicken.
1 tsp. Salt
1 tsp. Garlic Powder
½ tsp. Cumin
¼ tsp. Cayenne Pepper
1 tsp. Oregano
1 tsp. Paprika
6 in bone and skin on chicken thighs, or a whole chicken cut in eight pieces.
Step 2
Brown chicken on both sides in oil. Remove to a plate.
6 in bone and skin on chicken thighs, or a whole chicken cut in eight pieces.
3 tbsp Oil
Step 3
Sauté onion and peppers until soft. Add garlic for 30 seconds.
1 small Onion, diced
1 green & 1 red bell pepper, diced
3 cloves garlic, minced
Salt to taste
Step 4
Add rice and toast until light brown, 2-3 minutes.
2 cup rice
Step 5
Add broth, tomatoes and saffron. Bring to a simmer
2 ¾ cup Chicken Broth
1 oz. 14 can Chopped Tomatoes
Pinch. of saffron
Spash of vinegar
Step 6
Add chicken back in pan and simmer, covered, 30 minutes.
