Ingredients

6 in bone and skin on chicken thighs, or a whole chicken cut in eight pieces.

1 tsp. Salt

1 tsp. Garlic Powder

½ tsp. Cumin

¼ tsp. Cayenne Pepper

1 tsp. Oregano

1 tsp. Paprika

3 tbsp Oil

1 small Onion, diced

3 cloves garlic, minced

1 green & 1 red bell pepper, diced

Salt to taste

2 cup rice

2 ¾ cup Chicken Broth

1 oz. 14 can Chopped Tomatoes

Pinch. of saffron

Spash of vinegar
Directions
Step 1
Mix Salt, Garlic Powder, Cumin, Cayenne, Oregano, Paprika and sprinkle all over chicken.

1 tsp. Salt

1 tsp. Garlic Powder

½ tsp. Cumin

¼ tsp. Cayenne Pepper

1 tsp. Oregano

1 tsp. Paprika

6 in bone and skin on chicken thighs, or a whole chicken cut in eight pieces.
Step 2
Brown chicken on both sides in oil. Remove to a plate.

6 in bone and skin on chicken thighs, or a whole chicken cut in eight pieces.

3 tbsp Oil
Step 3
Sauté onion and peppers until soft. Add garlic for 30 seconds.

1 small Onion, diced

1 green & 1 red bell pepper, diced

3 cloves garlic, minced

Salt to taste
Step 4
Add rice and toast until light brown, 2-3 minutes.

2 cup rice
Step 5
Add broth, tomatoes and saffron. Bring to a simmer

2 ¾ cup Chicken Broth

1 oz. 14 can Chopped Tomatoes

Pinch. of saffron

Spash of vinegar
Step 6
Add chicken back in pan and simmer, covered, 30 minutes.