Pepper Chicken Stew Over Turmeric Rice Recipe
Oven roasted marinated all-natural chicken thighs simmered with red and green peppers and herbs in a spicy red sauce. Served over turmeric rice + 2 sides.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a bowl, mix olive oil, paprika, cumin, red pepper flakes, salt, and black pepper. Add chicken thighs and coat well. Let marinate for at least 30 minutes.
- 2
- 3
Add Peppers and Chicken
Add red and green bell peppers to the pot, stirring for about 5 minutes. Place the marinated chicken thighs on top of the peppers, then pour in the diced tomatoes and chicken broth.
- 4
Bake the Stew
Cover the pot and transfer it to the oven. Bake for 45 minutes or until the chicken is cooked through.
- 5
Make the Turmeric Rice
While the stew is baking, rinse the basmati rice under cold water. In a saucepan, combine water, turmeric powder, and salt. Bring to a boil, add rice, reduce heat to low, cover, and simmer for 15 minutes.
- 6
Serve
Fluff the turmeric rice with a fork. Serve the pepper chicken stew over the rice, garnished with fresh parsley.
