Smoky Chicken Thighs with Yellow Rice

🥘 Ingredients

• black pepper
• chicken
• chicken stock concentrate
  6 unit
• cilantro
• cooking oil
  2 tsp
• garlic
  2 clove
• lemon
  1 unit
• peas
• pickled onion
• red onion
  1 unit
• rice
  1.5 c
• salt
• smoked paprika
  2 tsp
• sugar
  1 tsp
• tomato
  1 unit
• turmeric
  1 tbsp
• water
  1¼ cup

🍳 Cookware

• small pot
• small microwave-safe bowl
• plastic wrap
• large pan

1. 

   1

   Heat a drizzle of cooking oil in a small pot over medium heat. Add turmeric (all turmeric for 4 servings) and smoked paprika (rest later); keep cooking and stirring until fragrant, ⏱️ 30 seconds . Add rice , chicken stock concentrate , water salt (a pinch), and bring to a boil. Cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-20 minutes . Keep covered off heat until ready in Step 5.

   cooking oil: 2 tsp, turmeric: 1 tbsp, smoked paprika: 2 tsp, rice: 1.5 c, chicken stock concentrate: 6 unit, water: 1¼ cup, salt
2. 

   2

   Wash and dry all produce. Cut red onion in half and very thinly slice one half (whole onion if 4 servings). Halve lemon . Dice tomato into pieces about 1/2 inch. Peel and mince (or grate) garlic . Pick cilantro leaves from stems.

   red onion: 1 unit, lemon: 1 unit, tomato: 1 unit, garlic: 2 clove, cilantro
3. 

   3

   In a small microwave-safe bowl , mix sliced onion, sugar (1%tsp for 4), juice from half the lemon (juice from whole lemon for 4), and a pinch of salt. Cover with plastic wrap and microwave until onion is softened, ⏱️ 30-60 seconds . Set aside.

   sugar: 1 tsp
4. 

   4

   Open chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in an even layer; season with smoked paprika and black pepper . Cook, undisturbed, until browned on bottom, ⏱️ 2-3 minutes . Add tomato and garlic ; cook until chicken is cooked through and tomato starts turning soft, another ⏱️ 3-5 minutes .

   chicken, smoked paprika, black pepper, tomato, garlic
5. 

   5

   Fluffy with a fork. Add to the pan with rice and peas ; stir. Season with salt if desired.

   rice, peas, salt
6. 

   6

   Divide between bowls. Top with cilantro , and as much pickled onion as you like (drain first). Serve. Chicken is safely cooked when its internal temperature reaches 165°F.

   cilantro, pickled onion
7. 7

   final