Venezuelan Stone Pot Chicken
A flavorful and aromatic Venezuelan dish made with chicken, spices, and rice, all cooked to perfection in a hot stone pot.
Ingredients
- ●1 lb 1 lb boneless, skinless chicken thighs
- ●1/2 cup 1/2 cup butter
- ●1 cup 1 cup uncooked white rice
- ●2 medium onions 2 medium onions, diced
- ●2 cloves 2 cloves garlic, minced
- ●1 tsp 1 tsp ground cumin
- ●1 tsp 1 tsp smoked paprika
- ●1/2 tsp 1/2 tsp salt
- ●1/4 tsp 1/4 tsp black pepper
Instructions
- 1
Preheat the stone pot to 400°F (200°C).
- 2
Season the chicken with salt, pepper, and cumin. Set aside.
- 3
Melt 2 tbsp of butter in the stone pot over medium-high heat.
- 4
Add the diced onions and cook until they start to brown, about 5 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Add the chicken to the stone pot and cook until browned on all sides, about 5-7 minutes.
- 7
Add the uncooked rice to the stone pot and stir to combine with the chicken and onions.
- 8
Add 2 cups of water to the stone pot and bring to a boil.
- 9
Reduce the heat to low, cover the stone pot, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- 10
Fluff the rice with a fork and serve hot, garnished with additional butter if desired.