Spanish Chicken Thighs with Rice

Prepared With

Ingredients

2 boneless, skinless Crescent Foods chicken thighs
1 tsp Kashmiri chili powder
1 tsp black pepper powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp salt
1/2 tsp orange food color
1/2 tsp yellow food color
1 tbsp olive oil
1 cup long-grain rice, soaked for 30 minutes
1 onion, diced
1 cup mixed vegetables (carrots, peas, corn, broccoli, French beans, mushroom, or any veggies of your choice)
1 tsp Kashmiri chili powder
1 tsp black pepper powder
1 tsp salt
1 chicken stock cube
2 cups water
Green chili peppers and lemon slices, for garnish

Method

Marinate chicken with spices and olive oil.
Air fry the chicken thighs for 20-25 minutes at 400°F, flipping halfway through.
Sauté onion and mixed vegetables. Add rice and spices, stir well.
Add water, bring to a boil, then reduce heat to low and simmer for 15-20 minutes until rice is fully cooked.
Add cooked chicken to the rice, cover, and cook on low heat for 1-2 minutes.
Garnish with green chili peppers and lemon slices. Serve hot. Serves 2-3 people.

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