Chicken and rice can be predictable, but fresh fennel gives this version an extra dimension. Using chicken thighs rather than breasts is both more economical and better tasting—the thighs don’t dry out as easily in the oven.
Ingredients
For the Chicken
- ½ teaspoon ground cumin
- 1 teaspoon sweet Hungarian paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ pounds boneless, skinless chicken thighs
- 2 Tablespoons grapeseed oil
For the Rice
- ½ medium sweet onion, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- ½ medium fennel bulb, cored and thinly sliced
- 1 Tablespoon olive oil
- 2 cups brown rice (dry)
- A heaping Tablespoon tomato paste
- 4 cups low-sodium chicken or vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 garlic clove, minced or pressed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
How to Make It
-
For the Chicken
- In a small bowl, combine the cumin, paprika, salt, and pepper. Season the chicken thighs on both sides with the spice mix.
- Heat the oil in a large deep skillet over medium heat. Once it is hot, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove from the pan and set aside. For the Rice
- Add the onion, bell peppers, and fennel to the pan, stir to combine, and cook until the vegetables begin to soften and the onions become translucent, about 3 minutes. Remove from the pan and set aside; set the pan aside.
- Slice the chicken into bite-sized pieces; it is okay if it is still a little underdone, as it will finish cooking with the rice.
- Add the olive oil to the skillet and heat over medium heat. Add the rice and stir to coat. Cook the rice, stirring, for 3 minutes, or until lightly browned. Add the tomato paste and stir to combine.
- Add the chicken and vegetables to the skillet, pour in the broth, and stir to combine. Season with the oregano, cumin, garlic, salt, and pepper. Cover and bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.
