Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain rice (basmati or jasmine)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 tsp saffron threads
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- Fresh parsley, for garnish
Instructions
- 1. **Prep Ingredients**: Chop bell peppers and onion; mince garlic.
- 2. **Sear Chicken**: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper; cook until golden brown (5-7 minutes each side). Remove from skillet.
- 3. **Cook Aromatics**: Add onions and bell peppers to the same skillet; sauté until softened. Stir in minced garlic.
- 4. **Combine Rice and Broth**: Add rice to the pan, followed by tomato paste, chicken broth, and saffron. Bring to a boil.
- 5. **Simmer**: Return chicken to the skillet; cover and reduce heat. Simmer for 20-25 minutes until rice is tender.
- 6. **Finish**: Let sit covered for 5 minutes before fluffing with a fork. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg