25-Min Spiced Chicken Kabsa with Peppers

Ingredients

• 1 lb boneless chicken thighs or breasts
• 1.5 cups basmati rice, uncooked
• 1 whole yellow bell pepper
• 2 tsp curry powder
• 3 cups chicken broth
• 1 whole lemon
• ½ whole yellow onion
• 2 tbsp butter

Instructions

1. 1

   Dice the pepper into 1-inch pieces. Slice the onion into thin slivers. Pat chicken dry and season all over with curry powder, salt, and pepper.

2. 2

   Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.

3. 3

   Add butter and onion to the same skillet. Cook, stirring, until onion softens and turns golden, about 3 minutes.

4. 4

   Stir in the rice, coating it in the butter. Toast for 1 minute until fragrant, then pour in the broth and bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 12–15 minutes until rice is tender and liquid is absorbed.

6. 6

   While rice cooks, toss pepper with 0.5 tbsp oil, salt, and pepper. Sear in a separate small skillet or toaster oven, 5–7 minutes until edges char.

7. 7

   Slice the chicken. Arrange rice on a platter, top with chicken and peppers. Squeeze fresh lemon juice over everything.

Tools you’ll need

• 12-inch skillet
• small skillet or toaster oven
• wooden spoon
• plate
• chef's knife
• cutting board

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