Ingredients
6-7 chicken thighs
1 teaspoon salt
2 1/2 cups rice, washed
1 small onion, diced
1 large carrot, chopped
1 red or orange bell pepper, diced
1/2 cup avocado oil or tallow
32 oz chicken stock
3 tablespoons tomato paste
2 green onions, sliced
1 lemon, zested and juiced
1 packet Zestify Irie Bikkle seasoning Add To Cart
Instructions
1. Season chicken on both sides with seasoning and let marinate for at least 20 minutes.
2. Heat oil in over medium high heat in a dutch oven. Sear chicken on both sides until browned (about 3-4 minutes per side). Remove and set aside.
3. Add diced onion and green onion and saute for 2-3 minutes. Stir in tomato paste and mix well.
4. Add rice, carrots, salt, lemon zest and lemon juice. Stir to coat evenly.
5. Add chicken back on top of the rice. Pour in the chicken stock.
6. Reduce heat to low, cover and cook for about 20 minutes or until the rice is fluffy and chicken is fully cooked.
