Yellow Rice Chicken Skillet

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  1 tbsp Vegetable oil
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  4 Chicken Thigh, Bone-In, Skin-On(772g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 1 pinch salt and pepper ($0.05)
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  2 Garlic(6g)
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  1 tsp Turmeric, Ground
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  0.5 tsp Cumin, Ground
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  0.3 tsp Cinnamon, Ground
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  1.5 cup Rice, Jasmine, White, Dry
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  1.5 cup Peas, Sweet, Frozen
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  2.5 cup Low Sodium Chicken Broth
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  0 Cilantro, Fresh(14g)

Instructions

1. 1Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. 2Heat a large deep skillet over medium-high heat, add the vegetable oil, and tilt to coat the surface. Place the chicken thighs skin-side down and cook 5 minutes until the skin is golden brown and crispy. Flip the thighs and cook another 5 minutes until the second side is golden brown. Transfer the browned chicken to a clean plate.
3. 3Pour off excess oil from the skillet, leaving about 1 tablespoon of oil and rendered fat. Add the minced garlic, turmeric, cumin, and cinnamon to the skillet and sauté over medium heat for 1 minute until fragrant and the garlic is softened.
4. 4Pour the chicken broth into the skillet and scrape the bottom with a wooden spoon to dissolve all browned bits. Stir in the jasmine rice and frozen peas until evenly distributed. Nestle the browned chicken thighs into the rice mixture.
5. 5Cover the skillet with a lid, increase heat to medium-high, and bring to a boil, about 3–5 minutes. Once boiling, reduce heat to low and simmer covered for 25 minutes until the rice is tender and liquid is absorbed.
6. 6Remove from heat and let sit undisturbed with the lid on for 10 minutes to finish steaming.
7. 7Remove the lid and fluff the rice with a fork, stirring the peas throughout. Top with fresh cilantro.
8. 8Divide the skillet evenly into 4 airtight containers while hot, ensuring each portion contains one chicken thigh, rice, and peas. Cool to room temperature before sealing and refrigerating.