ADVERTISEMENT
Finely chop the onions and slice the red peppers. Rinse the rice under cold water until the water runs clear to remove excess starch.
Sear the Chicken:
In a large, deep skillet or pot, heat a little oil over medium heat. Season the chicken thighs with salt and black pepper, then sear them until golden brown on both sides. Remove the chicken and set aside.
Sauté the Vegetables:
In the same skillet, add the chopped onions and cook until translucent. Add the sliced red peppers and sauté for another 5 minutes until slightly softened.
Cook the Rice:
Stir the rinsed rice into the onions and peppers, letting it toast lightly for about 2 minutes to enhance the flavor.
Simmer Together:
Return the chicken thighs to the pot, nestling them into the rice mixture. Add enough water (or chicken broth for extra flavor) to just cover the rice and chicken.
Cover and Cook:
Cover the pot with a lid and let it simmer on low heat for about 30–35 minutes, or until the rice is tender and the chicken is cooked through.
Creamy Finish (Optional):
For a creamier texture, stir in a few tablespoons of heavy cream or a dollop of cream cheese once the rice is fully cooked.
Serve:
Fluff the rice with a fork, spoon onto plates, and enjoy a hearty, creamy meal!
Serving and Storage Tips:
ADVERTISEMENT
