A recipe I found through instagram and youtube. This recipe emphasizes on one pan because when you take out the chicken after cooking, the pan leaves a nice butter and spice mix which can be used to cook the rice. Just lightly drizzle it with extra olive oil and continue using the pan for the next steps. Preferred pan type is cast iron skillet.

Ingredients

1. Chicken thighs (boneless and skinless) - 900 gram
2. Garlic - 1 Tbsp
3. Salt - 1.5 Tsp
4. Black Pepper - 1.5 Tsp
5. Mixed Herbs (Basil, Oregano, Thyme) - 2 Tsp
6. Parsley - 1.5 Tsp
7. Paprika - 1.5 Tsp
8. Chili Flakes - 1 Tsp
9. Olive Oil - 2 Tsp
10. Butter - 15 gram
11. Red and Green Bell Pepper - 150 gram
12. Red Onion - 3/4th
13. Basmati Rice - 1.5 Cup
14. Chicken broth - 2.5 Cup

Directions

1. Wash and trim the fats from Chicken
2. Marinate the chicken with garlic, salt, black pepper, mixed herbs, parsley, paprika, chili flakes and olive oil
3. Let marinate for 3 hours
4. Melt butter in cast iron sillet and add chicken
5. Cook the chicken in medium-low heat unti it is golden brown
6. Set the chicken aside
7. Kick off oven to 400F
8. Add Olive oil to cast iron skillet
9. Add Red Onion, Chopped Bellpepper and cook for 5 minutes
10. Add Mixed herbs, salt, black pepper, parsley and paprika and cook for 5 minutes
11. Add Garlic and cook for another 5 minutes
12. Wash Rice
13. Add Rice and cook for 5 minutes
14. Add Chicken broth and cook for 3 minutes
15. Cover cast iron and put in oven
16. It will take about 30-40 minutes for the rice to cook and dish to be ready.
17. Let it cool for 1 hour to enjoy all the flavors infused together.

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