One-Pot Portuguese Chicken and Rice

In a large bowl, combine the paprika, garlic powder, dried oregano, coriander, cayenne, brown sugar, salt, 1 tbsp olive oil, and lemon juice. Add the chicken thighs and toss until evenly coated. Let the chicken sit while you prepare the remaining ingredients.

Heat the remaining 2 tbsp olive oil in a large heavy-bottomed pot or deep skillet over high heat. Add the chicken and sear for 2 to 3 minutes, just until the outside is lightly colored. Transfer the chicken to a plate, leaving the oil in the pot.

Reduce the heat to medium. Add the onion and garlic, and cook for 1 minute until fragrant. Stir in the red bell pepper and cook for another 1 to 2 minutes, until the onion softens.

Add the basmati rice and stir well so the grains are coated in the seasoned oil. Sprinkle in the chili flakes and turmeric, then pour in the chicken stock and add the frozen peas. Stir to combine.