Servings 6 servings
Ingredients
- 2 Tablespoons olive oil
- 2 cups diced onions
- 1 cup diced carrots
- 3 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken thighs, cubed
- 2 teaspoons turmeric powder
- 1 teaspoon paprika
- 1 Tablespoon dried oregano
- 1 cup sliced green olives
- 1 cup frozen peas
- 2 cups basmati rice, rinsed very well (See Kelly's Note)
- 2 cups chicken stock
Instructions
- Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat.
- Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
- Add the garlic and cook, stirring, until fragrant, about 2 minutes.
- Add the chicken thighs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken thighs are no longer pink, about 7 minutes.
- Stir in the turmeric powder, paprika and oregano.
- Add the olives, peas, rice, and stock and stir to combine.
- Increase the heat to medium-high to bring the mixture to a boil. Cover the pot then reduce it to a simmer and cook, undisturbed, until the rice is cooked through, about 30 minutes.
- Uncover the pot, stir and serve.
Kelly's Note:
- You must rinse the rice very, very well prior to adding it to the pot, otherwise the rice will stick together and become clumpy.
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