Recipe
5 bone in, skinless chicken thighs
1 tablespoon + 1 teaspoon vegetable oil
2 cups basmati rice, washed and drained
1 small onion, diced
4 green cardamon pods
5 whole cloves
1 piece of cassia (or 1 stick of cinnamon)
1 teaspoon cumin
1/2 teaspoon tumeric
1 teaspoon coriander
1 teaspoon paprika
1 tablespoon tomato paste
1 tablespoon black pepper divided
1 tablespoon salt divided
1 whole habanero
3 cups chicken broth
1/4 cup of chopped cilantro
1 tablespoon butter
Directions
Heat a large skillet on the stove on medium heat. Add 1 tablespoon of vegetable oil.
Sear each of the chicken thighs on both sides until browned. Season with a teaspoon of salt and black pepper on each side as you flip it.
Once each side is browned, remove it to a plate and set aside.
Add 1 teaspoon of oil to the same skillet.
Add the chopped onions. Saute until softened.
Add in the cumin, turmeric, paprika, coriander and black pepper. Saute and allow the spices to fry for 2 minutes, stirring constantly.
Add in the tomato paste. Mix to incorporate.
Add back in the chicken thighs. Pour in the chicken broth. Mix. Cover for 15 minutes.
After 15 minutes add in the rice and season with remaining salt and black pepper.
Add in the habanero. DO NOT cut the pepper. Leave it whole that so it gets the flavor of heat but no heat.
Once the broth starts to bubble, cover and cook for 20 minutes.
Remove the lid after 20 minutes. Turn off the heat and place a clean dish towel over the pot. Place the lid back on tightly and let the rice steam for 10 minutes.
After 10 minutes, remove the lid and dish towel. Add in the butter and cilantro.
Fluff using a fork and serve while still hot.
