Another of Chef Ed’s favorite recipes, stolen from Christopher Fragapane
3-4 chicken thighs
1 medium yellow onion (diced)
2 large carrots (diced)
1 red bell pepper (diced)
1/2 cup rice
1 1/4 cup chicken stock
olive oil
salt, pepper, garlic powder
onion powder, cumin, oregano
turmeric, paprika
Preheat oven to 350º
Heat a heavy skillet over medium heat
Season chicken thighs with salt and pepper
brown chicken on both sides in 2 tbsp olive oil
once browned remove the chicken and set aside
add onions and sauté 5 minutes, add carrots and
bell pepper and season with half the spice blend
cook for 4-5 minutes add rice and cook 2 minutes
stirring often. add chicken stock and bring to a boil
return chicken to the pan and sprinkle with remaining
spice blend and place in oven for 20 minutes