This recipe combines tender chicken with flavorful spiced tomato rice, creating a comforting and delicious one-pot meal.
Heat a large skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Place the chicken pieces in the skillet and brown them on both sides, about 5 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
Add the chopped onion to the skillet and sauté until softened, about 5 minutes.
Stir frequently to prevent the onion from burning.
Return the chicken to the skillet and add the diced tomatoes, chicken broth, ginger, cinnamon, thyme, salt, and bay leaf. Stir gently to combine.
Ensure the chicken is partially submerged in the liquid for even cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
Check occasionally to ensure the liquid doesn't evaporate too much; add a splash of water if needed.
Add the rice to the skillet, ensuring it is evenly distributed and submerged in the liquid. Cover and simmer for another 20 minutes, or until the rice is tender.
Avoid stirring the rice during cooking to prevent it from becoming mushy.
Remove the bay leaf, sprinkle with fresh parsley, and serve warm.
Garnish with additional parsley for a fresh touch.
