Ingredients:
- 2 boneless, skin-on chicken thighs
- 1/2 c jasmine rice
- 2 cloves garlic, smashed
- 1 oz roasted piquillo peppers, roughly chopped
- 1/4 c mayo
- 1 bunch chives, cut into 1-in pieces
- 4 oz sugar snap peas, strings removed and cut into thirds
- 1 sweet onion, med diced
- 2 TBSP tomato paste
- 1 TBSP spice blend: smoked paprika, ground cumin, ground coriander, dried oregano, cayenne pepper, ground cinnamon
Directions:
- Preheat grill
- Heat a med pot of salted water to boiling on high. Fill a medium bowl with ice water and a pinch of salt.
- Add the peas to the boiling water; stir occasionally, 2-3 minutes or until bright green and slightly softened. Drain thoroughly and immediately transfer to the bowl of ice water. Let completely cool, then drain and pat dry with paper towels. Wipe out pot.
- In the same pot, heat 2 tsp olive oil on med-high until hot. Add the diced onion and half the garlic paste. Season with salt and pepper. Stir occasionally, 4-5 minutes or until slightly softened.
- Add the tomato paste and chopped peppers; stir constantly, 1-2 minutes or until thoroughly coated.
- Add the rice, a big pinch of salt, and 1 c of water. Combine; heat to boiling on high.
- Once boiling, reduce the heat to low. Cover and cook, without stirring, 13-15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
- Season the chicken with half the spice blend and salt and pepper. Drizzle with olive oil on both sides. Place on grill skin side down, 6-7 min on first side or until browned. Flip and grill 5-6 minutes, or until browned and cooked through.
- Add the peas to the pot of cooked rice and stir to combine.
- Serve rice and chicken garnished with chives. Combine the mayo and remaining garlic paste and add on top.