Ingredients

The following ingredients have 6 Servings
  • 1 - 1 1/2 lb boneless skinless chicken thighs (cut into 1 1/2 inch pieces)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoons pepper
  • 1 teaspoon Kosher salt (more if desired)
  • 4 teaspoons plus 1 tablespoon extra virgin olive oil
  • 1 red bell pepper (cubed)
  • 1 medium onion (diced)
  • 1 celery rib (chopped)
  • 1 1/2 cups uncooked long grain rice (rinsed)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 1/4 cups chicken broth
  • 2 cups tomatoes (diced)
  • 1 cup frozen peas (thawed)
  • fresh parsley chopped (optional)

Instruction

  • Using a flat plate, combine 2 tablespoons of flour, 1/2 teaspoon black pepper, 1 teaspoon Kosher salt, then toss chicken thighs pieces to coat.
  • Pour 4 teaspoons of olive oil into a dutch oven and heat over medium-high heat. Add chicken and brown it, stirring few times, cook until chicken is cooked thru, remove from the pan.
  • Using the same dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 cubed red bell pepper, 1 diced onion and 1 chopped celery rib, cook for about 3-4 minutes, stirring few times.
  • After onion is done cooking stir in 1 1/2 cups of rice, 1 teaspoon cumin, 1 teaspoon chili powder, 2 1/4 cups chicken broth, 2 cups diced tomatoes, 1 cup peas, and more salt to taste if desired.
  • Bring it to a boil, then reduce the heat, cover and simmer for 10 minutes. Open the lid and place browned chicken over the top of the rice, don't stir in.
  • Cover and simmer for 10 more minutes or until rice it cooked thru.
  • Garnish with chopped parsley. Enjoy!