Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 1/2 cups long-grain rice, rinsed
  • 2 1/2 cups chicken broth
  • 1/2 cup frozen peas
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Sear the Chicken:
    Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with 1/2 teaspoon salt and black pepper. Sear the chicken, skin side down, until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook for an additional 2-3 minutes. Remove the chicken and set aside.
  2. Sauté the Aromatics:
    In the same pot, add chopped onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and ground turmeric, cooking for another 1-2 minutes until fragrant.
  3. Cook the Rice:
    Stir in the rinsed rice, coating it well with the turmeric and onion mixture. Add the chicken broth and the remaining 1/2 teaspoon salt. Bring the mixture to a simmer.
  4. Combine and Cook:
    Nestle the seared chicken thighs back into the pot, skin side up, on top of the rice. Cover with a tight-fitting lid, reduce the heat to low, and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  5. Add Peas and Rest:
    Remove the pot from heat and scatter the frozen peas over the rice. Cover again and let it rest for 5-10 minutes to allow the peas to warm through and the flavors to meld.
  6. Serve:
    Fluff the rice with a fork and serve hot, garnished with fresh cilantro and lemon wedges for a burst of freshness.