4 Roasted Deviled Chicken Thighs, skin and bones discarded, chicken cut into
Kosher salt and freshly ground pepper
1/2 cup frozen baby peas, thawed
Chopped cilantro and lime wedges, for serving
How to Make It
In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally until tender, about 6 minutes. Add the smoked paprika, oregano and cumin and cook for 1 minute, until fragrant. Add the chicken broth, rice and chicken meat, bring to a boil, cover and simmer over low heat for 18 minutes. Remove from the heat, add the peas, cover and let stand 5 minutes. Using a fork, fluff the rice and season with salt and pepper. Spoon the rice into bowls, sprinkle with cilantro and serve with lime wedges.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.