Anweisungen

• 1 - Prep Ingredients:
  Chop onion, garlic, and carrot. Rinse rice well under cold water and set aside.
• 2 - Brown Chicken:
  Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper and brown on both sides until golden, about 4-5 minutes per side. Remove from pot and set aside.
• 3 - Cook Vegetables and Spices:
  In the same pot, add onion, garlic, and carrot. Sauté until softened, about 5 minutes. Stir in cumin, coriander, and smoked paprika, cooking until fragrant about 2 minutes.
• 4 - Add Rice and Liquids:
  Add rinsed rice into the pot and stir to coat with spices and oil. Pour in diced tomatoes and chicken broth, stirring to combine.
• 5 - Simmer Stew:
  Return the chicken thighs to the pot, nestling into the rice mixture. Bring to boil, then reduce heat to low, cover, and simmer gently until rice is cooked and chicken is tender, about 30 minutes.
• 6 - Add Peas and Finish:
  Stir frozen peas into the stew, recover and cook for another 5 minutes till peas are tender. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.