Non-stick Skillet - Ideal for cooking chicken without it sticking to the pan and ensuring even heat distribution.
Medium Saucepan - Essential for preparing rice, which is a key component of this dish.
Wooden Spoon or Stirring Rod - Useful for stirring ingredients, especially when cooking rice to prevent sticking and burning.
Measuring Cups and Spoons Set - Important for precise measurements of ingredients like chicken broth, oil, spices, etc.
Cutting Board - For safely cutting vegetables or any additional components of the recipe.
Chef's Knife - A versatile tool needed for chopping onions and garlic as well as other ingredients.
Garlic Press - Can make it easier to mince garlic without having to peel, chop by hand.
Food Processor (optional) - Useful for quickly mincing garlic or even making a homemade salsa if desired.
Rubber Spatula - Helpful in mixing ingredients together and scraping every bit of sauce from the pan.
Colander or Strainer - Essential for draining rice after cooking it.
2 pounds chicken thighs with skin and bone
2 tablespoons unsalted butter, cut into bits
1 tablespoon olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced
1 cup medium-or long-grain white rice
1 cup reduced-sodium chicken broth
3/4 cup water
1/4 teaspoon crumbled saffron threads
1 Turkish or 1/2 California bay leaf
1 cup frozen peas (not thawed)
Garnish: chopped flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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