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1
1.
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2
Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper.
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3
Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat.
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4
Add the chicken, skin-side down, and cook until well browned, about 6 minutes.
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5
Turn chicken and cook until other side browns lightly, about 2 minutes more.
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6
Transfer chicken to a plate.
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7
Pour off all but 2 tablespoons fat.
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8
2.
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Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes.
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10
Add the garlic and cook 1 minute longer.
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11
Add the peppers and cook, stirring, until softened, about 3 minutes.
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12
Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated.
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13
Pour in the broth, stir to distribute the rice evenly.
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14
Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes.
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15
Nestle the chicken in the rice.
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16
Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes.
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17
3.
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Remove the cover, fluff the rice and stir in the peas.
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19
Cover and let sit to warm the peas, about 5 minutes.
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20
Season with additional salt and pepper.
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Serve.
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22
Calories: 583
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Total Fat: 15 grams
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24
Saturated Fat: 4.5 grams
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25
Total Carbohydrate: 47 grams
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26
Protein: 62 grams
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27
Sodium: 380 milligrams
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28
Cholesterol: 186 milligrams
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29
Fiber: 3 grams
