This easy and tasty one-pot dish will fill your kitchen with wonderful aromas of fresh herbs. Its’ green color will make you feel like it’s a spring day in the middle of winter. Try it and enjoy.
* Make sure to use medium/small size thighs. The cooking time will not be sufficient for larger ones.
Prep time: 15 minutes
Cooking time: 35 minutes
4 medium chicken thighs, bone in, skin on (see notes)
1 tsp salt
½ tsp freshly ground black pepper
1 Tbs olive oil
½ cup chopped scallions
1 cup frozen petite peas, thawed
¼ cup chopped celery
½ cup chopped mint
¼ cup chopped basil
¼ cup chopped cilantro
1 cup Basmati rice
2 cups chicken stock, preferably homemade
2. Add the olive oil and scallions to the pot. Mix and fry for 1 minute. Add the rice, mix and fry for 1 minute, until the rice is coated with the fat and changes color to white.
3. Add the celery, peas, stock and herbs. Mix and bring to the boil. Taste and adjust seasoning. Add the chicken, cover the pot and lower the heat to low. Cook for 20 minutes. Turn off the heat and keep uncovered for 10 minutes.
4. Remove the chicken from the pot and gently fluff the rice with a fork, to mix with the herbs and peas that have accumulated on top.
For crispy skin, place the chicken thighs under the broiler for 2 minutes.