# What You'll Need:
→ Chicken Seasoning
01 - 2.2 lbs skinless, boneless chicken thighs
02 - 2 tablespoons paprika
03 - 1 tablespoon garlic powder
04 - 1 tablespoon dried oregano
05 - 1 tablespoon ground coriander
06 - 0.5 teaspoon cayenne pepper
07 - 1 tablespoon brown sugar
08 - 1 teaspoon kosher salt
→ Cooking Base
09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon lemon juice
11 - 2 cloves garlic, minced
12 - 1 medium onion, chopped
13 - 1 medium red bell pepper, deseeded and diced
→ Rice Mixture
14 - 1.5 cups basmati rice, rinsed
15 - 1 teaspoon chili flakes
16 - 1 teaspoon turmeric powder
17 - 3 cups low-sodium chicken broth
18 - 1 cup frozen peas
→ Garnish
19 - Hot sauce or peri-peri sauce to taste
20 - 2 stalks green onion, chopped
# How To Make It:
01 - In a large bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt. Add chicken thighs and toss until thoroughly coated. Set aside.
02 - Heat olive oil in a large pot over medium-high heat. Sear the seasoned chicken thighs for 5 minutes, turning occasionally, until golden-brown. Remove chicken and set aside.
03 - In the same pot, add minced garlic and chopped onion. Sauté for 1 minute until fragrant. Add the diced red bell pepper and cook for 1-2 minutes until softened.
04 - Add the rinsed rice to the pot. Stir to coat the grains in the aromatic oil and vegetables.
05 - Stir in lemon juice, chili flakes, turmeric, chicken broth, and frozen peas. Mix well.
06 - Arrange the seared chicken thighs on top of the rice mixture.
07 - Bring to a simmer. Reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
08 - Remove from heat and let the pot rest, covered, for 10 minutes.
09 - Fluff the rice gently with a fork, mixing the chicken and rice together. Serve in bowls, drizzle with hot sauce, and garnish with chopped green onions.
