Serves 4
Directions
- 1Add garlic paste, salt, black pepper, mixed herbs, parsley, paprika, chili flakes, and olive oil to the boneless chicken thighs.
- 2Mix till well combined.
- 3Cook the chicken on medium heat for 5 to 6 minutes on each side till golden brown and juicy.
- 4Set the cooked chicken aside.
- 5Add chopped garlic, red onion, and bell peppers to the pan.
- 6Cook for 5 minutes.
- 7Add the extra seasoning to the vegetables.
- 8Mix well.
- 9Add your cooked rice.
- 10Mix until the color changes.
- 11Add fresh parsley to the rice.
- 12Slice up your chicken thighs into delicious cubes.
- 13Serve the chicken with the rice.
Ingredients
- 900 g Raw Chicken Thighs, Boneless Skinless
- 1 Tbsp Garlic Paste or Minced Garlic Cloves
- 1.5 Tsp Salt
- 1.5 Tsp Black Pepper
- 2 Tsp Mixed Herbs (Oregano, Basil, Thyme)
- 1.5 Tsp Parsley
- 1.5 Tsp Paprika
- 1 Tsp Chilli Flakes
- 2 Tsp Olive Oil
- 15 g Light Butter or Cooking Spray (For cooking)
- 4 Chopped Garlic Cloves
- 100 g Chopped Red Onion
- 150 g Chopped Red & Green Bell Pepper
- 1.5 Tsp Salt
- 1 Tsp Black Pepper
- 2 Tsp Mixed Herbs
- 1.5 Tsp Parsley
- 2 Tsp Paprika
- 560 g Cooked Basmati Rice
- 1 Tbsp Freshly Chopped Parsley (Optional)
Tips
- Marinate the chicken for at least 30mins or overnight for best flavor.
- Cook the chicken thighs on medium heat in a little butter or cooking spray for 5-6 mins each side to develop a good crust for extra flavor.
- Once cooked, set the chicken aside to rest while you make the rice.
- Cook the garlic, onion and peppers for 5-6 mins on medium low heat till soft before adding the extra seasonings and cooking for another 2 mins.
- When adding the cooked rice, make sure to mix it in well so every grain gets that vibrant color and flavor. Add extra paprika and salt if needed.
- Slice up the chicken thighs into cubes then serve with the rice! Add a little lemon juice or pair with a sauce of your choice.
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