Chicken Tchep Recipe

Directions

1. 1

   Prepare the Chicken

   In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chicken thighs and season with salt and black pepper. Cook until browned and cooked through, about 6-8 minutes per side. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add the remaining 2 tablespoons of vegetable oil. Sauté the chopped onion, minced garlic, bell pepper, and carrot until the vegetables are softened, about 5-7 minutes.

3. 3

   Cook the Rice

   Add the rice to the pot and stir well to combine. Add the chicken broth, tomato paste, thyme, bay leaves, and frozen peas. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

4. 4

   Combine and Serve

   Once the rice is cooked, return the chicken to the pot, fluff the rice with a fork, and mix everything gently. Adjust seasoning with salt and black pepper as needed. Serve hot.