Poulet Basquaise with Sweet Peppers

Slice the bell peppers into strips, removing seeds and membranes. Dice the tomatoes, chop the onion, and mince the garlic.

Rinse the rice under cold water until the water runs clear to remove excess starch.

Pat the chicken thighs dry with paper towels and season generously with salt, black pepper, paprika, and cumin on both sides.

Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook 2 minutes on the other side. Remove and set aside.

Reduce heat to medium. Add the sliced onion to the same pot and sauté for 4 minutes until softened. Add the garlic and cook 1 minute until fragrant.

Add the bell pepper strips, tomatoes, smoked paprika, and thyme sprigs. Stir to combine and let cook for 3 minutes, allowing the tomatoes to release their juices.

Nestle the seared chicken thighs back into the pot, skin-side up, nestled into the vegetables. Pour in ½ cup water, cover tightly with a lid, and reduce heat to low.

Braise for 25-30 minutes until the chicken is cooked through (internal temp reaches 165°F/74°C) and the vegetables have softened into a thick, flavorful sauce. Stir occasionally and add a splash more water if the sauce thickens too much.

While the chicken braises, combine rice, water, and salt in a saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and cook for 18 minutes. Remove from heat and let steam covered for 5 minutes. Fluff with a fork before serving.

Remove the thyme sprigs from the braise. Taste and adjust seasoning with salt and pepper if needed. Stir in the chopped parsley.

Serve the Poulet Basquaise over fluffy white rice, spooning the sauce and peppers generously over the top. Garnish with extra fresh parsley if desired.