Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs (bone in, skinless) (see notes for other cuts of chicken)
  • 4 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 1 red bell pepper (sliced)
  • 1.5 cups long grain rice (410g, rinsed)
  • 3.5 cups chicken broth (830mls, we used gluten free broth)
  • 2 tbsp tomato paste ((UK readers - use tomato puree))
  • 1/2 tsp oregano
  • 2 bay leaves
  • 1/2 cup frozen green peas
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice (about 1-2 limes)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 2 tsp cumin
  • 4 cloves garlic (crushed)

Instruction

  • You can use bone-in chicken thighs with skin on, bone-in skinless chicken thighs, or boneless skinless thighs, please read the recipe notes first for more details on timing. I usually add 6-8 chicken thighs depending on what comes in the pack, cook time is the same regardless.
  • Mix lime zest, lime juice, salt, pepper, paprika, garlic, and cumin together in a ziploc type bag and toss all the chicken pieces to get them evenly coated. Marinate for 30 minutes.
  • Remove the chicken from the marinade after 30 minutes, reserve any marinade left in the bag.
  • Preheat your oven to 350°F
  • Heat 3 tbsp of olive oil in a large Dutch Oven and brown the chicken thighs on both sides. For skinless bone in thighs brown for four minutes per side, for boneless skinless about 2-3 minutes per side is sufficient. Once browned remove the chicken pieces and set aside.
  • Add the chopped onion and bell peppers to the Dutch Oven over a medium/low heat, add 1 tbsp more olive oil if needed, cook for about five minutes until soft and then add the garlic and rice and stir for one more minute.
  • Add the gluten free chicken broth, any reserved marinade, tomato paste, oregano, bay leaves, and green peas and stir well.
  • Place the chicken pieces back into the rice.
  • Bring the liquid to a simmer on the stove then put the lid on and cook in the preheated oven for 40-45 minutes for bone in chicken thighs. If using boneless skinless chicken thighs you can check to see if the rice and chicken are cooked after 30 minutes.