Ingredients:
500 g (≈ 1 lb) boneless, skinless chicken thighs, cut into bite‑size pieces
2 tsp paprika (sweet or regular)
1 tsp garlic powder
1 tsp dried oregano
¼ tsp ground coriander
¼ tsp cayenne pepper (optional for spice)
1 tbsp brown sugar
1 tsp salt (kosher or adjust if using table salt)
1 tbsp extra‑virgin olive oil
½ tbsp lemon juice (or substitute vinegar)
For the rice:
2 tbsp extra‑virgin olive oil
2 garlic cloves, minced
1 small onion, diced
1 red bell pepper, chopped
1½ cups basmati (or long‑grain or medium‑grain) rice
¼ tsp chili flakes (optional)
2 tsp turmeric powder
2¼ cups chicken stock or broth (low‑sodium preferred)
1 cup frozen peas (optional)
½ tsp salt
Garnish / optional sauce:
A drizzle of creamy sauce (like mayo + herbs/spices, “Peri‑naise”)
Sliced green onion
Instructions:
Continued on next page:
