Turkish Chicken and Rice Skillet

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell pepper and carrot; cook until softened, about 3-4 minutes.

Season chicken thighs with salt, black pepper, paprika, and cumin.

Push the vegetables to the side of the skillet and add chicken thighs, browning on both sides, about 5 minutes each.

Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Add rice to the skillet, stirring to coat with the oil and spices.

Pour in chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer until rice is tender and chicken is cooked through, about 20-25 minutes.

Remove from heat and let rest for 5 minutes before serving.

Garnish with chopped parsley before serving.

Equipment Needed

Dietary