Directions
- 1Combine cayenne, garlic powder, smoked paprika, cumin, chili powder, tomato bouillon, salt, and thyme leaves in a bowl.
- 2Drizzle with 1 tbsp of olive oil.
- 3Rub the mixture all over the chicken thighs until well coated.
- 4Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- 5Add the chicken thighs and sear for 3–4 minutes per side until browned.
- 6Remove the chicken and set aside.
- 7Lower the heat to medium.
- 8In the same pan, add the onion, garlic, and ginger.
- 9Cook for 2–3 minutes until fragrant and translucent.
- 10Stir in the diced tomatoes and cook down for 3–4 minutes.
- 11Add the rinsed rice to the pan.
- 12Stir in garlic powder, turmeric, tomato bouillon, and salt to taste.
- 13Toast the rice with the aromatics for 1–2 minutes.
- 14Pour in the coconut milk and chicken stock.
- 15Stir well to combine.
- 16Add 3 whole sprigs of thyme.
- 17Return the chicken thighs to the pan, placing them on top of the rice.
- 18Cover and bake at 350 degrees for 45 minutes.
- 19Fluff the rice and serve.
Ingredients
- 1.5 lbs chicken thighs
- 0.25 tsp cayenne pepper
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 0.5 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tbsp tomato chicken bouillon
- 1 tsp salt
- 3 sprigs thyme leaves
- 1 tbsp olive oil
- 1.5 cups long grain parboiled rice
- 5 minced garlic cloves
- 1 tbsp grated ginger
- 1 chopped small onion
- 2 diced roma tomatoes
- 3 sprigs thyme
- 2 cups coconut milk
- 1 cup chicken stock
- 1 tbsp garlic powder
- 0.5 tbsp tomato chicken bouillon
- 1.5 tsp turmeric powder
- to taste salt
Equipment
bowllarge skillettongschopping boardknifespoonplate
Tips
- This meal is perfect for a busy schedule as it can be whipped up quickly and still be delicious and satisfying.
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