Ray Mack’S Chicken And Rice Recipe
Ray Mack's Chicken and Rice is a comforting and flavorful dish that is perfect for a cozy family dinner. The combination of tender chicken, aromatic spices, and fluffy rice makes this dish a favorite among many. This recipe is easy to make and is sure to become a staple in your household.
Prep Time: 15 minutes Cook Time: 45 minutesIngredients:
- 1 1/2 lbs chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions: How to Cook Ray Mack'S Chicken And Rice
- Season the chicken thighs with salt, pepper, paprika, and cumin.
- In a large skillet or Dutch oven, heat some oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
- Add the rice to the skillet and cook, stirring frequently, for 2-3 minutes.
- Stir in the diced tomatoes, chicken broth, turmeric, and season with salt and pepper.
- Return the chicken thighs to the skillet, nestling them into the rice mixture.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- Remove from heat and let it sit, covered, for 5 minutes before serving.
- Garnish with chopped parsley before serving.
