South African Chicken and Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1 cup Long-grain rice
• 2 cups Chicken broth
• 1 medium Onion
• 3 cloves Garlic
• 1 tsp Turmeric
• 1 tsp Paprika
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is 350°F (175°C).
2. 2While the oil heats, season the 1.5 lbs of chicken thighs on all sides with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 1 teaspoon of turmeric, and 1 teaspoon of paprika.
3. 3Carefully place the seasoned chicken thighs into the hot oil in the pot. Sear the chicken for 3-4 minutes per side, until nicely browned. Remove the chicken from the pot and set it aside on a plate.
4. 4Add the 1 medium chopped onion and 3 minced cloves of garlic to the pot. Sauté, stirring occasionally, for about 5 minutes, or until the onion is softened and translucent.
5. 5Stir in the 1 cup of long-grain rice. Cook for 1 minute, stirring constantly, until the edges of the rice grains look slightly transparent.
6. 6Pour in the 2 cups of chicken broth and bring the liquid to a rolling boil.
7. 7Return the seared chicken thighs to the pot, nestling them into the rice and broth. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 25-30 minutes. The rice should be fully cooked and tender, and the chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid.

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