Loading...

Place the chicken thighs in a large bowl. Drizzle with 1 tablespoon of avocado oil. Season generously with salt, lemon pepper, garlic powder, onion powder, smoked paprika, black pepper, and Italian seasoning. Mix thoroughly to ensure the chicken is well-coated. Set aside.

Chop the red onion, red bell pepper, and green bell pepper. Mince the garlic.

Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pot. Sear for approximately 5 minutes until the skin is golden brown and crispy.

Flip the chicken pieces and cook for another 5 minutes on the other side to sear.

Remove the seared chicken from the pot and set it aside on a plate.

Reduce the heat to medium. If there is excessive oil in the pot, carefully spoon out some, leaving about 1 tablespoon. Add the curry powder to the pot and toast it for 30 seconds, stirring constantly, until fragrant.

Add the chopped red onion, red bell pepper, and green bell pepper to the pot. Sauté for 3-4 minutes until they begin to soften slightly.

Pour the long-grain rice into the pot with the vegetables and curry mixture. Toast the rice for 2-3 minutes, stirring occasionally, until slightly translucent.

Add the minced garlic to the pot and toast for 1 more minute, stirring constantly, until fragrant.

Sprinkle the chicken bouillon powder over the rice and vegetables. Pour in the 4 cups of water. Stir gently to combine.

Carefully place the seared chicken pieces back into the pot, nestling them into the rice mixture. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly with a lid.

Let the dish cook, covered, for about 20 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time.

After 20 minutes, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, carefully remove the chicken from the pot. Fluff the curry rice with a fork. Serve the chicken and curry rice together.


Place the chicken thighs in a large bowl. Drizzle with 1 tablespoon of avocado oil. Season generously with salt, lemon pepper, garlic powder, onion powder, smoked paprika, black pepper, and Italian seasoning. Mix thoroughly to ensure the chicken is well-coated. Set aside.

Chop the red onion, red bell pepper, and green bell pepper. Mince the garlic.

Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pot. Sear for approximately 5 minutes until the skin is golden brown and crispy.

Flip the chicken pieces and cook for another 5 minutes on the other side to sear.

Remove the seared chicken from the pot and set it aside on a plate.

Reduce the heat to medium. If there is excessive oil in the pot, carefully spoon out some, leaving about 1 tablespoon. Add the curry powder to the pot and toast it for 30 seconds, stirring constantly, until fragrant.

Add the chopped red onion, red bell pepper, and green bell pepper to the pot. Sauté for 3-4 minutes until they begin to soften slightly.

Pour the long-grain rice into the pot with the vegetables and curry mixture. Toast the rice for 2-3 minutes, stirring occasionally, until slightly translucent.

Add the minced garlic to the pot and toast for 1 more minute, stirring constantly, until fragrant.

Sprinkle the chicken bouillon powder over the rice and vegetables. Pour in the 4 cups of water. Stir gently to combine.

Carefully place the seared chicken pieces back into the pot, nestling them into the rice mixture. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly with a lid.

Let the dish cook, covered, for about 20 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time.

After 20 minutes, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, carefully remove the chicken from the pot. Fluff the curry rice with a fork. Serve the chicken and curry rice together.
