Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup bell peppers, diced (mix of colors)
- 1 cup tomato sauce
- 1/4 tsp saffron threads
- 2 cups low-sodium chicken broth
- 2 tsp cumin
- 1 tsp paprika
- 1 cup frozen peas
Instructions
- Cut chicken thighs into bite-sized pieces and season with salt, pepper, cumin, and paprika.
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and bell peppers until softened.
- Add seasoned chicken to the pot and brown on all sides.
- Stir in rice to coat with oil and mix well. Pour in chicken broth and tomato sauce; bring to a simmer.
- Dissolve saffron in warm water and add to the pot. Cover and simmer for 20-25 minutes until rice absorbs liquid.
- In the last few minutes of cooking, fold in frozen peas. Let sit covered for an additional five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg