Smothered Chicken and Rice

Ingredients:

4 bone-in, skin-on halal chicken thighs 

1 cup long grain white rice 

2 tablespoons olive oil 

1 yellow onion, finely chopped 

3 garlic cloves, minced 

1 green bell pepper, chopped 

1 teaspoon smoked paprika 

1 teaspoon dried thyme 

1/2 teaspoon ground black pepper 

1 teaspoon salt 

2 cups low-sodium chicken broth 

1/2 cup coconut cream or halal heavy cream 

2 tablespoons chopped fresh parsley 

Directions:

Season & Brown Chicken: Rub chicken thighs with paprika, thyme, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and sear chicken thighs skin-side down until golden (about 4–5 minutes per side). Remove and set aside.

Sauté Veggies: In the same skillet, sauté chopped onions, garlic, and bell pepper until softened and fragrant, about 4 minutes.

Add Rice & Broth: Stir in uncooked rice, then pour in chicken broth and bring to a simmer.

Nestle Chicken In: Return chicken thighs to the skillet, skin side up. Reduce heat to low, cover, and simmer for 25–30 minutes or until rice is tender and chicken is cooked through.

Finish & Serve: Stir in coconut cream, simmer for 3 more minutes uncovered. Sprinkle with chopped parsley and serve hot.