Provençal Pan-Seared Chicken and Bell Peppers with Fluffy Rice

1.Prepare the Fluffy Rice: Rinse the rice thoroughly under cold running water in a fine-mesh sieve until the water runs completely clear. This step is crucial for non-sticky rice.

2.Combine the rinsed rice, 2.25 cups of cold water, and 1/2 teaspoon of salt in a medium saucepan. Bring the mixture to a rolling boil over high heat.

3.Once boiling, immediately reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer undisturbed for exactly 15 minutes.

4.Remove the saucepan from the heat and let it stand, still covered, for 10 minutes. Do not lift the lid. After resting, fluff the rice gently with a fork and set aside.

5.Prepare the Chicken: Pat the chicken thighs dry and season generously on both sides with salt and pepper.

6.Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. They do not need to be cooked through. Remove the chicken and set aside.

7.Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced red onion and bell peppers. Sauté for 8-10 minutes until the vegetables have softened and the onions are translucent.

8.Add the minced garlic, dried thyme, rosemary, and oregano to the skillet. Cook for 1 minute until fragrant.

9.Pour in the canned diced tomatoes (including the juice) and the chicken stock. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

10.Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Reduce the heat to low, cover the skillet, and simmer for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature of 74°C/165°F).

11.Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.

12.Serve the Provençal chicken and sauce immediately over generous portions of the prepared fluffy rice. Garnish with fresh chopped parsley.