Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) smoked paprika
  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tsp (5g) dried oregano
  • ½ tsp (2.5g) ground cumin
  • ¼ tsp (1.25g) saffron threads, crushed
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 2 cups (400g) long-grain rice, rinsed
  • 4 cups (950ml) chicken broth, low sodium
  • 1 cup (170g) frozen peas
  • ½ cup (85g) frozen corn
  • ¼ cup (20g) chopped cilantro, for garnish
  • Lime wedges, for serving (optional)

Instructions:

  1. Toss chicken with olive oil, salt, pepper, cumin, and smoked paprika. Sear in the pot until browned on all sides. Remove chicken and set aside.
  2. Add olive oil to the pot. Sauté onion and bell peppers until softened. Add garlic, oregano, cumin, and saffron. Cook until fragrant. Stir in diced tomatoes.
  3. Stir in the rice, then pour in the chicken broth. Bring to a boil.
  4. Return the chicken to the pot, nestling it into the rice mixture. Reduce heat to low, cover, and simmer until the rice is cooked through and the liquid is absorbed.
  5. Stir in the frozen peas and corn. Cover and let sit for 5 minutes to heat through.
  6. Fluff the rice with a fork. Garnish with cilantro and serve with lime wedges, if desired.