This flavourful, tomato’y, herby, tasty dish always seem to score high points in my home. Its simplicity makes this a go-to dish when I really don’t have much time or simply have run out of dinner ideas.
The chicken is beautifully tender and juicy and the rice perfectly cooked. The dish really comes together with a few simple ingredients that you are most likely to have in your pantry.
You can use chicken breast but I prefer chicken pieces, thighs and drums, as it just delivers a lot more flavour and depth. And you are not left with a stack of dishes as everything is prepped and cooked in one skillet.
If I was to serve any side dish with this it would most likely be a small green garden salad.
You don’t want this dish too wet. Neither do you want it too dry. So keep checking it to ensure that it is just right.
The simplicity really makes me smile…
8 Chicken pieces
1 C White rice
3 Tbs Olive oil
2 Tbs Butter
1/2 White onion, chopped
3 Garlic cloves, chopped
1 Tbs Tomato paste
1 Can chopped tomato
2 Tbs Paprika
2 Tsp Garlic powder
2 Sprigs thyme, leaves only
2 Sprigs rosemary, leaves only
1 C Garden peas, frozen
3-4 C Chicken or vegetable broth
1.5 Tbs Brown sugar
Juice of 1/2 lemon
1 Tsp Salt
Fresh cilantro, for garnish
How to do it
Heat olive oil in a large skillet. Brown the chicken pieces on all sides. Remove and set aside.
Add the butter to the same skillet. Heat and add the onion & garlic. Sauté until translucent, about 2 minutes. Add the tomato paste, paprika, garlic powder, thyme, rosemary & brown sugar and sauté for about 2 minutes, until fragrant. Add the rice and stir through to coat with the onion mixture. Place the chicken pieces back into the skillet and season with salt, pepper & lemon juice.
Add the broth, cover with the lid, and simmer on a low heat for about 30 minutes, until the liquid is almost absorbed. Add the peas, cover with the lid, and simmer for a further 5 minutes.
Garnish with the fresh cilantro and serve.
From my kitchen to yours, with love x