EASY ONE POT CHICKEN AND RICE

Start with 7 pieces of chicken thighs, bone-in or boneless, skin on.

Season the chicken thighs with 2 to 3 tablespoons of all-purpose seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon paprika, curry powder, and black pepper. Let it rest for 30 minutes.

Heat some oil in a pot (almond oil used) and fry the chicken thighs for 3 to 4 minutes on each side until they have a nice color.

Remove the chicken from the pot and set aside, keeping the juices.

Add 1 tablespoon of unsalted butter to the pot, followed by 1/2 tablespoon of curry powder, red bell pepper, and onion. Saute over low heat.

Add 1 1/2 cups of washed long grain rice to the pot and mix well to coat the rice with the seasoning.

Add 1 1/2 cups of water and 1 chicken bouillon cube to the rice, ensuring the water is about half an inch above the rice.

Place the fried chicken thighs on top of the rice, cover the pot, and steam on the lowest heat for 15 to 20 minutes.

Check the chicken with a thermometer to ensure it is cooked through after steaming.

Equipment Needed

Spice Level: