Name: Pan Seared Chicken Thighs with Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Latin
Ingredients: 4 large chicken thighs; salt and pepper, to taste; 2 tbsp ground turmeric; 1/4 cup(s) vegetable oil, divided; 1 1/2 cup(s) white rice; 1 large green bell pepper, roughly chopped; 1/4 cup(s) chopped onion; 1/2 cup(s) chopped tomatoes; 3 garlic cloves; 1/2 bunch of cilantro; 3 cup(s) water or chicken stock; iceberg and tomato salad, to serve; lemon wedges, to serve

Pan Seared Chicken Thighs with Rice Recipe

Rating 5.0

| 1

| Last Updated on March 15, 2024

This authentic Dominican pan seared chicken thighs with rice is a flavorful and delicious dish. Juicy chicken thighs and fluffy yellow rice blend harmoniously for a meal your whole family will love.

Dinner

Latin

ingredients

steps

minutes

Ingredients

Servings:

large chicken thighs

salt and pepper, to taste

2 tbsp

ground turmeric

1/4 cup(s)

vegetable oil, divided

1 1/2 cup(s)

white rice

large green bell pepper, roughly chopped

1/4 cup(s)

chopped onion

1/2 cup(s)

chopped tomatoes

garlic cloves

1/2

bunch of cilantro

3 cup(s)

water or chicken stock

iceberg and tomato salad, to serve

lemon wedges, to serve

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Directions 8 steps | 50 Minutes

Step 1

Season the chicken thighs with salt and pepper. Rub the chicken down with the ground turmeric.

Pan Seared Chicken Thighs with Rice Recipe: Season the chicken thighs with salt and pepper.

Step 2

In a large pot over medium heat, place two tablespoons of the oil. When the oil slightly smokes, place the chicken thighs skin (side down) and lower the heat to medium-low. Cook for 5-7 until the chicken is nicely browned. (See notes 1.)

Pan Seared Chicken Thighs with Rice Recipe: In a large pot over medium heat, place two tablespoons of the oil.

Step 3

While the chicken is browning, prepare the sofrito. In the bowl of a food processor, add the chopped green bell pepper, onion, tomatoes, garlic cloves and cilantro. Blend until pureed.

Pan Seared Chicken Thighs with Rice Recipe: While the chicken is browning, prepare the sofrito.

Step 4

When the chicken is nicely browned, flip over the chicken and add the rice. Cook for 2 minutes.

Pan Seared Chicken Thighs with Rice Recipe: When the chicken is nicely browned, flip over the chicken and add the rice.

Step 5

Add the sofrito and cook for 3-4 minutes until the liquid is reduced by half.

Step 6

Add the water or chicken stock to the pot and bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and cover the pot. Cook for 20 minutes. Turn off the heat and let sit for 5 minutes.

Pan Seared Chicken Thighs with Rice Recipe: Reduce the heat to a simmer and cover the pot.

Step 8

Serve with an iceberg tomato salad with a squeeze of lemon. Enjoy! (See notes 2.)

Pan Seared Chicken Thighs with Rice Recipe: Serve with an iceberg tomato salad with a squeeze of lemon.

Notes:

You can grill the chicken as well browned skin side down for 5-6 minutes.
An ice cold coke with lime is the perfect drink to pair with this delicious meal.

Nutrition Per Serving

View All

CALORIES

683

FAT

38 g

PROTEIN

33.8 g

CARBS

49.3 g