Easy dinners can also be healthy and delicious, packed with wholesome, nutritious ingredients. This recipe is just that. I provide a step by step guide on how to make the humble chicken thigh and brown rice combination packed with flavour, while also maintaining it's nutritional benefits.
Ingredients
2 cups long-grain brown rice
3 1/2 cups chicken broth
1 tbsp. tomato paste
1/2 red bell pepper, diced
1/2 Spanish yellow onion, diced
6 chicken thighs
2 tsp. crushed red pepper
2 tbsp. cumin
2 tbsp. paprika (regular or smoked)
2 tbsp. garlic powder
2 tsp. Italian seasoning (or basil and oregano combined)
2 tbsp. chili powder
Several twists of sea salt and pepper
1 tbsp. olive oil
1 lemon, juiced and zested
Directions
In a small bowl, whisk together all spices and salt and pepper. Then divide your spice mix into two equal parts. Use one portion of the spice mix to season the chicken thighs, spreading it generously and evenly.
Heat 1 tbsp. olive oil in a large pot on medium heat. Add chicken thighs. Cook for about 7-10 minutes on each side, until browned and juices run clear. Remove from the pot and set aside.
Reduce heat to medium. Add diced bell pepper and onion to the pot and cook for up to 10 minutes, stirring frequently.
Add chicken broth, tomato paste, rice and other half of the spice mix to the pot and mix well. Bring to a boil, then reduce heat to low, cover with a tightfitting lid, and simmer for up to an hour.
After simmering, you'll likely noticed that the spices and diced vegetables have risen to the top of the rice pot - that's ok. Mix it well, ensuring an even distribution of rice, spices and vegetables. Add cooked chicken thighs lemon juice and lemon zest to the pot and let simmer on low for another 10 minutes.
Optional: garnish with greens.
Enjoy!