Spicy Chicken Pilaf with Vegetables

Ingredients

• •1 lb boneless, skinless chicken thighs, diced
• •1 cup basmati rice, rinsed
• •2 cups chicken broth
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 medium carrot, diced
• •1 medium bell pepper, diced
• •1 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp paprika
• •1/2 tsp salt
• •1/4 tsp black pepper

Instructions

1. 1

   In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent, about 2-3 minutes.

2. 2

   Add diced chicken thighs to the skillet, season with cumin, paprika, salt, and black pepper. Cook until chicken is no longer pink, about 5-7 minutes.

3. 3

   Stir in diced carrots and bell peppers, and cook for another 3 minutes until vegetables begin to soften.

4. 4

   Add the rinsed basmati rice to the skillet, and stir until well combined with chicken and vegetables.

5. 5

   Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.

6. 6

   Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

7. 7

   Serve warm, garnished with fresh herbs if desired.