4 chicken thighs (bone-in, skin-on or boneless, skinless)
2 bell peppers (any color, sliced)
1 cup rice (preferably long grain or jasmine)
2 cups chicken broth (gluten-free)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Instructions
In a large skillet or pan, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, and paprika.
Add the chicken thighs to the pan, skin side down if using skin-on, and sear for about 5-7 minutes, or until golden brown. Flip and cook for another 5 minutes. Remove from the pan and set aside.
In the same pan, add the sliced bell peppers and sauté for about 3-4 minutes until they start to soften.
Add the rice to the pan and stir to combine with the peppers, cooking for 1-2 minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat to low and place the browned chicken thighs back into the pan, nestling them into the rice and pepper mixture.
Cover the pan with a lid and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid, and the chicken is fully cooked (internal temperature should reach 165°F / 75°C).
Once done, remove from heat and let it sit for a few minutes before serving. Fluff the rice with a fork and serve the chicken thighs on top of the rice and peppers.
