West African Spiced Rice with Chicken | One-Pot Delight

Wash the chicken thighs, pat dry, and halve at the joint. Wash the bell pepper, core, and cut into fine strips. Peel and finely dice the onions. Peel and press the garlic.

Preheat the oven to 180 °C. Prepare a baking dish (approx. 23 cm x 27 cm). Add the rice to the dish and add curry powder, dried thyme, bell pepper strips, diced onions, garlic, 2 tbsp olive oil, and salt and pepper. Pour chicken broth over everything and mix well. Place the chicken pieces on top and lightly salt and pepper them as well.

Cover the dish with aluminum foil or a suitable lid. Cook in the preheated oven at 180–185 °C for 40–45 minutes.