Latin American Chicken and Rice
Juicy chicken thighs simmered with fluffy rice, bell pepper, carrot and tomatoes, seasoned with cumin and paprika — a classic one-pot Latin American home-style dish.
Ingredients
- chicken thighs700 g
- long-grain rice350 g
- onion1 pcs
- carrot2 pcs
- bell pepper2 pcs
- garlic3 cloves
- tomatoes300 g
- tomato paste2 tbsp
- chicken broth800 ml
- oil2 tbsp
- ground cumin1 tsp
- ground paprika1 tsp
- dried oregano0.5 tsp
- bay leaf2 leaf
- salt1 to taste
- ground black pepper1 to taste
- green peas150 g
- canned corn80 g
Instructions
Pat the chicken thighs dry with a paper towel and season with salt, black pepper, cumin and paprika. In a wide, heavy-bottomed pot, heat the oil over medium-high heat and sear the thighs for 5–6 minutes on each side until golden brown, then transfer to a plate.
In the same pot, add the chopped onion and sauté for 3–4 minutes until translucent. Add the diced carrot and bell pepper and cook for another 4–5 minutes until softened. Stir in the minced garlic and cook for 1 minute, stirring constantly so it doesn't burn.
Add the chopped tomatoes and tomato paste, and cook for 3–4 minutes, mashing the tomatoes with a spatula, until the mixture thickens and darkens.
Add the rice and stir for 1–2 minutes so every grain is coated with oil and spices.
Return the chicken to the pot, pour in the hot broth, and add the bay leaf and oregano. Bring to a boil over high heat.
Reduce the heat to low, cover tightly with a lid and simmer for 20–22 minutes without lifting the lid, until the rice has absorbed the liquid and the chicken is fully cooked through.
Scatter the peas and corn on top, cover with the lid and let steam for 5 minutes off the heat.
Remove the bay leaf, gently fluff the rice with a fork and serve hot.