Measurements

• 1.5 lbs Chicken
• 2 cups Rice
• 2 tbsp Olive Oil
• 1 large Onion
• 3 cloves Garlic
• 1 Bell Pepper
• 2 Tomatoes
• 4 cups Chicken Broth
• 1 cup Peas
• 2 Carrots
• 1/4 cup Cilantro, chopped
• 1/4 tsp Saffron threads
• 1 tsp Cumin
• 1 tsp Paprika
• Salt to taste
• Black Pepper to taste
• 2 Bay Leaves

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Season chicken with salt and black pepper.
• Brown chicken pieces in the pot, then remove and set aside.
• In the same pot, add onions, garlic, and bell peppers.
• Cook until onions are translucent.
• Add tomatoes, cumin, paprika, and saffron.
• Stir and cook for 2 minutes.
• Add rice and stir to coat with the mixture.
• Pour in chicken broth and add bay leaves.
• Return chicken to the pot.
• Bring to a boil, then reduce heat to low.
• Cover and simmer for 20 minutes.
• Add peas and carrots.
• Cook for an additional 10 minutes or until rice is tender.
• Remove from heat and let sit for 5 minutes.
• Garnish with cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.