Smoky Chicken Thighs with Yellow Rice

🥘 Ingredients

• black pepper
  ½ tsp
• chicken stock concentrate
  1 unit
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• diced skinless dark meat chicken
  8 oz
• garlic
  2 cloves
• lemon
  1 unit
• peas
  ½ cup
• red onion
  1 unit
• salt
  1 tsp
• smoked paprika
  1 tsp
• sugar
  ½ tsp
• tomato
  1 unit
• turmeric
  1 tsp
• water
  1¼ cup
• white rice
  ½ cup

1. 

   1

   Heat a drizzle of cooking oil in a small pot over medium heat. Add half the turmeric and half the smoked paprika ; cook, stirring occasionally, until fragrant ⏱️ 30 seconds . Add white rice , chicken stock concentrate , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready.

   cooking oil: 1 tbsp, turmeric: 1 tsp, smoked paprika: 1 tsp, white rice: ½ cup, chicken stock concentrate: 1 unit, water: 1¼ cup, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Halve, peel, and thinly slice half the red onion . Halve lemon . Dice tomato into ½-inch pieces. Peel and mince garlic . Pick leaves from cilantro stems.

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

   3

   In a small microwave-safe bowl, combine sliced onion, sugar , juice from half the lemon, and a pinch of salt. Cover with plastic wrap and microwave until onion is softened ⏱️ 30 seconds . Set aside.

   sugar: ½ tsp
4. 

   4

   Open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in an even layer; season with remaining smoked paprika, salt, and black pepper . Cook, undisturbed, until lightly browned on the bottom ⏱️ 2 minutes . Add tomato and garlic; continue to cook, stirring occasionally, until chicken is cooked through and tomato is slightly softened ⏱️ 3 minutes more.

   diced skinless dark meat chicken: 8 oz, black pepper: ½ tsp
5. 

   5

   Fluff rice with a fork. To pan with chicken, add rice and peas ; stir to combine. Taste and season with salt if desired.

   peas: ½ cup
6. 

   6

   Divide chicken and rice between shallow bowls. Top with cilantro leaves and as much pickled onion (draining first) as you like. Serve.