- Main
- Chicken
- Latin American
- One pot
- Stovetop
- Oven
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 1/2 lb
bone-in, skin-on chicken thighs (about 6), patted dry
- 1 1/2 tsp
salt
1 tsp in step 1, 1/2 tsp in step 4
- 1/2 tsp
black pepper
- 2 tbsp
olive oil
- 1
yellow onion, finely chopped
- 1
green bell pepper, finely chopped
- 4 cloves
garlic, minced
- 1/4 cup
cilantro, chopped, stems and leaves kept separate
2 tbsp in step 3, 2 tbsp in step 7
- 2 tbsp
tomato paste
- 1 1/2 tsp
ground cumin
- 1 1/2 tsp
sweet paprika
- 1/2 tsp
dried oregano
- 2 cups
long-grain white rice, rinsed until the water runs clear
- 3 cups
chicken broth
- 3/4 cup
pimiento-stuffed green olives, halved
- 1 cup
frozen peas
- 1
lime, cut into wedges
- Dairy-free
- Gluten-free
Not checked: bone-in, skin-on chicken thighs (about 6), pimiento-stuffed green olives.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 375°F. Pat the chicken dry and season it all over with 1 teaspoon of the salt and the pepper.
5 min · 375°F
- 2 1/2 lb bone-in, skin-on chicken thighs (about 6)
- 1 tsp salt
- 1/2 tsp black pepper
- Step 2
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Lay the thighs in skin-side down and cook without moving them until the skin is deep golden and crisp, 7 to 8 minutes. Turn and cook 2 minutes more, then move them to a plate. They will not be cooked through yet.
10 min
- 2 1/2 lb bone-in, skin-on chicken thighs (about 6)
- 2 tbsp olive oil
- Step 3
Pour off all but about 2 tablespoons of the fat. Add the onion, bell pepper and cilantro stems and cook over medium heat, stirring now and then, until softened, about 6 minutes. Stir in the garlic, tomato paste, cumin, paprika and oregano and cook until fragrant and the paste darkens, about 1 minute.
8 min
- 1 yellow onion
- 1 green bell pepper
- 4 cloves garlic
- 2 tbsp cilantro
- 2 tbsp tomato paste
- 1 1/2 tsp ground cumin
- 1 1/2 tsp sweet paprika
- 1/2 tsp dried oregano
- Step 4
Add the rinsed rice and stir 1 minute so every grain is coated. Pour in the broth, add the remaining 1/2 teaspoon salt, and scrape the bottom of the pan smooth. Bring to a simmer.
4 min
- 1/2 tsp salt
- 2 cups long-grain white rice
- 3 cups chicken broth
- Step 5
Nestle the thighs into the rice skin-side up, keeping the skin above the liquid. Cover tightly with a lid or foil and bake until the rice is tender and the liquid is absorbed, 30 to 35 minutes.
32 min, hands-off · 375°F
- 2 1/2 lb bone-in, skin-on chicken thighs (about 6)
- Step 6
Uncover and scatter the olives and frozen peas over the rice. Cover again and let stand out of the oven for 10 minutes, so the peas warm through and the rice settles.
10 min, hands-off
- 3/4 cup pimiento-stuffed green olives
- 1 cup frozen peas
- Step 7
Fluff the rice gently around the chicken with a fork, folding in the olives and peas. Scatter the cilantro leaves over the top and serve with lime wedges.
- 2 tbsp cilantro
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026