Brazilian Galinhada Chicken Rice

Ingredients

• 2 boneless chicken thighs, cut into large pieces
• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1/2 red bell pepper, diced
• 3/4 cup long-grain rice
• 1 tsp ground turmeric
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup frozen peas
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Season the chicken with salt and pepper. Brown it in oil in a lidded skillet, then transfer it to a plate.
2. Soften onion and pepper in the same skillet. Stir in garlic and turmeric for 30 seconds.
3. Add rice and stir until coated, then pour in the broth and scrape up the browned bits.
4. Return chicken to the skillet, cover, and cook gently until the rice is tender and the chicken reaches 165°F, about 22 minutes.
5. Fold in peas, cover for 3 minutes, then rest 5 minutes. Fluff with cilantro and serve.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.