This is a great dish and so easy!  One large pot is all you need so clean-up is a breeze.  I love dishes that use all the different parts of a chicken…it gives you a great mix of white and dark meat.  If you only have one or the other, that’s okay too…just use what you have!

Here is what you’ll need:

• olive oil – 1 tbsp
• butter – 1 tbsp
• onion, chopped – 1
• garlic clove, minced – 2
• red pepper, sliced – 1
• yellow pepper, sliced – 1
• cumin – 1/2 tsp
• turmeric – 1/2 tsp
• rice – 1 1/2 cups
• vegetable stock – 3 cups
• mushrooms – 16 oz
• whole chicken, cut into 8 pieces
• frozen peas – 1 1/2 cups
• salt and pepper to taste

First things first, salt and pepper your chicken and preheat the oven to 375 degrees.

Heat the olive oil and butter in a large skillet, pot or dutch oven (preferred).

Place the chicken skin-side down and let cook in the hot oil and butter for six minutes.

Flip chicken over and cook the other side for two minutes.

Remove chicken from pan.  Add onion and garlic to pan.  Saute for 3-4 minutes.

Tip:  If the pan is dry, just splash a little bit of veggie stock into the pan.

Add the yellow and red peppers.

Cook for 3 minutes until peppers start to become tender.

Add cumin and turmeric, rice, and about 1/2 tbsp of salt.

Add the stock.

Bring stock to a boil, cover and remove from heat.

Please in oven for 25 minutes.

Defrost peas.

Once the 25 minutes has passed, remove pot from oven.  Take off lid and add the peas.  Stir to heat through.

Add salt and pepper to taste.

If the chicken pieces are big, you can get 8 servings out of this, one for each piece of chicken!  This is a super easy, super tasty dinner that the whole family will enjoy!