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Brianlagerstrom.com
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5lb/2.5kg bone-in, skin-on chicken thighs 25g (2T) olive oil 20g (4t) coarse salt 5g (2t) black pepper 5g (2t) paprika 5g (2t) ground cumin 5g (2t) turmeric 10g (1T) onion powder 5g (1t) garlic powder FOR THE RICE: 400g (2 1/4c) jasmine rice, rinsed 5g (2t) cumin 5g (1t) garlic powder 2g (3/4t) turmeric 2g (1/2t) onion powder 7g (1 1/2t) coarse salt 500g (1 3/4c) chunky salsa 650g (2 3/4c) water 150g (1+c) frozen peas Chopped cilantro
Directions
FOR THE CHICKEN: Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder. Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy. FOR THE RICE: In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent. Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute. Stir in salsa. Cook for 1-2min until cooked down. Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 mins. Remove from oven & rest, lid-on for 10 mins. Fold cilantro into rice.
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