Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • Juice of 1 lime
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cups long-grain white rice
  • 1 medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 0.5 cup frozen peas
  • 0.25 cup pimento-stuffed olives
  • 1 tbsp tomato paste

Instructions:

  1. Mix the lime juice, oregano, cumin, turmeric, smoked paprika, salt, and pepper in a bowl. Rub this mixture all over the 6 chicken thighs, getting it under the skin if possible. Note: Letting this sit for even 15 minutes makes a huge difference in the final flavor.
  2. Heat 1 tbsp of oil in a large pot over medium high heat. Place chicken thighs skin side down and cook for 5-7 minutes until the skin is golden and shatters when pressed. Note: Do not crowd the pan; work in batches if necessary to maintain heat.
  3. Turn the thighs over and cook for another 3-4 minutes to sear the bottom. Remove the chicken from the pot and set it aside on a plate. Note: The chicken won't be cooked through yet; we’ll finish it later with the rice.
  4. In the same pot (don't wash out that fat!), add the diced onion and red bell pepper. Cook for 5 minutes until the onions are translucent and slightly softened.
  5. Stir in the minced garlic and 1 tbsp tomato paste. Cook for 1 minute until the garlic is fragrant and the paste turns a deep brick red.
  6. Add the 2 cups of long grain rice to the pot. Stir constantly for 2 minutes until the edges of the rice look translucent and it smells slightly nutty. Note: This coats each grain in fat, preventing them from clumping.
  7. Pour in the 3 cups of chicken broth. Use your spoon to scrape the bottom of the pot to release the fond. Add the pimento stuffed olives. Bring the liquid to a boil.
  8. Place the chicken thighs back into the pot, nestled on top of the rice, skin side up. Reduce the heat to low, cover tightly, and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender.
  9. Remove from heat. Stir in the 0.5 cup frozen peas (the residual heat will cook them). Cover the pot again and let it rest for 5-10 minutes. Resting is vital for the perfect rice texture.
  10. Fluff the rice around the chicken with a fork. Serve immediately with a fresh squeeze of lime and maybe some chopped cilantro.