Yellow Rice Chicken Skillet

Ingredients

• 1 Tbsp vegetable or canola oil
• 4 bone-in chicken thighs with skin
• Pinch salt and pepper
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1.5 cups long grain jasmine rice
• 1.5 cups frozen peas
• 2.5 cups chicken broth
• 1/4 bunch cilantro, optional

Directions

1. Blot the chicken thighs with a paper towel until dry, then sprinkle salt and pepper on both sides. Set a large, deep skillet over medium heat. Pour in the oil and swirl the pan so the bottom is coated. Add the thighs skin-side down and cook until browned before you turn them, about 5 minutes. Turn them over and brown the other side for another 5 minutes. Transfer the chicken to a clean plate.
2. Check the skillet for extra fat; if there’s more than you need, carefully pour it into a bowl to cool, keeping about 1 tablespoon of oil and rendered fat in the pan. Stir in the minced garlic, turmeric, cumin, and cinnamon. Cook for about 1 minute, until the garlic has softened and smells fragrant.
3. Pour in the chicken broth, then scrape the bottom of the skillet with a wooden spoon so the browned bits loosen into the liquid. When the bottom is clean, stir in the frozen peas and rice just enough to spread the broth and spices around. Tuck the browned chicken thighs down into the rice and peas.
4. Cover the skillet and raise the heat to medium-high. Bring everything to a boil, then reduce the heat to low, or just above low, and simmer for 25 minutes. After those 25 minutes, switch off the heat and leave the covered skillet undisturbed for 10 minutes.
5. Take off the lid and use a fork to fluff the rice, folding the peas through while you work. Finish with fresh cilantro, if you’d like.