(Make this shit tonight! It's so good. )
4 Chicken Thighs
2 Cups of Rice
2 cups of vegetable stock
½ red onion, diced
½ green bell pepper, diced
1 tomato, diced.
½ cup of peas
2 tablespoons of salt
2 tablespoons of Pepper
2 tablespoons of garlic
2 tablespoons of cumin
2 tablespoons of paprika
2 tablespoons of turmeric (if you can’t find saffron)
Season your chicken thighs with salt and pepper on both sides and add them to a large frying pan over a medium-high heat. Cook them juicy bad boys for about 4-5 mins on each side. Remove when you see the golden-brown crust and set aside.
In the same pan, add the onions, and bell pepper and saute that shit until they start to soften, about 3-4 mins.
Add the rice and saute for 1-2 mins more before adding in the stock and tomatoes. Bring to a boil, then reduce to a simmer.
Grab the rest of your seasoning and mix that into the boiling mixture before adding your chicken thighs, evenly spaced apart.
Cover and let simmer for 18-20 minutes. When done fluff the rice and serve with lemon wedges and parsley for garnish.