One Pan Chicken and Rice

Ingredients

Chicken

• 5 chicken thighs, skin-on, and bone-in
• 2 tbsp avocado oil

Rice

• 1.5 cups basmati rice
• 3 cups chicken broth
• 1 onion
• 1 red pepper
• 5 garlic cloves

Marinade

• 1 tsp chili powder
• 1 tsp cumin
• 1 tbsp seven spice
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp coriander
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• Cilantro or parsley (for garnish)

Method

1. Combine all the marinade ingredients in a bowl and mix well.
2. Use half of the marinade to season the chicken thighs, coating each piece well so that the marinade penetrates the flavour deep inside. Leave for at least 30mins
3. Drizzle 2 tablespoons of avocado oil in a pan, place the marinated chicken thighs, and let them cook for 6 to 7 minutes on each side. Make sure to achieve a beautiful and crispy golden-brown crust. Remove the chicken thighs from the pan. Set aside.
4. In the same pan and same oil, add a diced onion and finely chopped red pepper, and sauté until the onion becomes lightly brown.
5. Add garlic cloves alongside the other half of the marinade and mix it quickly.
6. Add the uncooked rice to the pan and sauté for 1-2 minutes more to toast the rice. Be careful not to break the rice.
7. Add the vegetable broth to the pan and stir briefly to ensure nothing sticks to the bottom of the pan.
8. Return the chicken to the pan, placing it on top of the rice. Cover your pan and cook on low heat for 30 minutes.
9. Once done, open the lid and place a piece of charcoal in the middle, pour a drop of oil over it, and set the pan aside, covered for 10 minutes. This step is optional but imparts a mouthwatering smoky flavor to the rice.
10. Remove the lid, and garnish with cilantro and parsley. Serve and enjoy!