Ingredients
c
5 chicken thighs
r
1 red onion, diced
r
1 red bell pepper, diced
g
1 green bell pepper, diced
g
4 cloves garlic, minced
l
2 cups long grain white rice, rinsed
w
3 ½ cups water
o
1 tbsp of avacado oil
c
2 tablespoons curry powder
s
1 teaspoon smoked paprika
S
Salt to taste
B
Black pepper to taste
l
1 teaspoon lemon pepper seasoning
g
1 teaspoon garlic powder
o
1 teaspoon onion powder
I
1 teaspoon Italian seasoning
c
1 ½ tablespoons chicken bouillon
a
2 tablespoons avocado oil
F
Fresh parsley or cilantro for garnish (optional)
L
Lemon wedges (optional)
Directions
1
Pat the chicken thighs dry with paper towels. Coat chicken in avacado oil Season them with salt, pepper, lemon pepper, garlic powder, onion powder, and smoked paprika, Italian seasoning making sure they’re evenly coated.
c
5 chicken thighs
S
Salt to taste
B
Black pepper to taste
l
1 teaspoon lemon pepper seasoning
g
1 teaspoon garlic powder
o
1 teaspoon onion powder
s
1 teaspoon smoked paprika
I
1 teaspoon Italian seasoning
o
1 tbsp of avacado oil
2
Heat avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.
a
2 tablespoons avocado oil
3
In the same pan, add the diced onions and bell peppers. Sauté until softened, about 4-5 minutes.
r
1 red onion, diced
r
1 red bell pepper, diced
g
1 green bell pepper, diced
4
Add the rinsed rice and curry powder. Stir well and toast the rice for a couple of minutes, letting it soak up the flavors.
l
2 cups long grain white rice, rinsed
c
2 tablespoons curry powder
5
Add the minced garlic and sauté for another 30 seconds, just until fragrant.
g
4 cloves garlic, minced
6
Sprinkle in the chicken bouillon and mix it evenly into the rice. Pour in the water, stir well, and taste the broth to adjust seasoning if needed.
c
1 ½ tablespoons chicken bouillon
w
3 ½ cups water
7
Nestle the seared chicken thighs back into the pan, partially submerged in the liquid. Bring to a gentle boil, then reduce the heat to low. Cover tightly and simmer for 20-25 minutes, until the rice is fluffy and the chicken is fully cooked.
8
Remove from heat and let sit, covered, for 5 minutes. Fluff the rice, garnish with fresh herbs, and serve with lemon wedges if desired.
F
Fresh parsley or cilantro for garnish (optional)
L
Lemon wedges (optional)
