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Instructions:
- Prepare the Chicken:
- Rinse the chicken pieces thoroughly under cold water and pat them dry with paper towels.
- Season the chicken generously with salt, pepper, paprika, thyme, oregano, and cumin. Set aside for about 15-20 minutes to marinate.
- Sautéing the Aromatics:
- In a large pot or Dutch oven over medium heat, add a splash of oil.
- Sauté the chopped onions and garlic until they turn translucent and aromatic, about 3-4 minutes.
- Cooking the Chicken:
- Add the seasoned chicken pieces to the pot, skin-side down. Brown the chicken on both sides, about 4-5 minutes per side. This helps develop flavor.
- Pour in the chicken broth or water, covering the chicken completely. Add the bay leaf. Bring to a gentle boil, then reduce the heat to a simmer.
- Adding Rice:
- Once the chicken is simmering, add the rice to the pot. Stir it gently to combine with the liquid. Ensure the rice is submerged under the liquid. If needed, add more broth or water to cover the rice.
- Cover the pot with a lid and let it simmer on low heat. Cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid.
- Check for Doneness:
- Check the internal temperature of the chicken using a meat thermometer. It should read 165°F (74°C) when fully cooked. Ensure the rice is fully cooked and not crunchy.
- Serve:
- Once everything is cooked through, remove the bay leaf. If desired, garnish with chopped parsley or cilantro for a fresh flavor.
- Serve the chicken and rice hot, with lemon wedges on the side for a tangy kick if desired.
Tips:
- You can add in some vegetables like peas, carrots, or bell peppers along with the rice for added flavor and nutrition.
- For a spicy kick, add a pinch of red pepper flakes or a chopped chili pepper when sautéing the onions and garlic.
This one-pot chicken and rice dish is hearty, flavorful, and easy to prepare. The combination of spices, tender chicken, and fluffy rice makes it a satisfying meal for any occasion. Enjoy!
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