Here’s the recipe for my One-Pot Curry Chicken & Rice! 🍛🍗 Ingredients For the chicken: I eyeballed my seasonings, but if you prefer measurements, here’s approximately how much to use: • 2–2½ lbs bone-in, chicken thighs (about 6)-You can use skin on or skinless. • 1 tbsp avocado or olive oil • 1 tsp salt • 1 tsp lemon pepper • 1 tsp garlic powder • 1 tsp onion powder • 1 tsp smoked paprika • 1 tsp Italian seasoning • ½ tsp black pepper For the rice: • 1 tbsp oil or rendered chicken fat • 2 tbsp curry powder • 1 red onion, diced • 1 red bell pepper, diced • 1 green bell pepper, diced • 4 garlic cloves, minced • 2 cups long-grain white rice, rinsed • 1 tbsp chicken bouillon powder • 3 cups chicken broth (I used water b/c that's what I had. Water works fine too) • Fresh parsley, for garnish Directions 1. Coat the chicken thighs with oil and season both sides with salt, lemon pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, and black pepper. 2. Heat a large pan over medium-high heat. Sear the chicken skin-side down for about 5 minutes, then flip and cook for another 5 minutes. Remove the chicken and set it aside. 3. Leave about 1 tablespoon of oil or rendered chicken fat in the pot. Add the curry powder and toast for 30 seconds, stirring constantly. 4. Add the diced onion and bell peppers. Sauté for 3–4 minutes, until slightly softened. 5. Stir in the rinsed rice and cook for 2–3 minutes. Add the minced garlic and cook for another minute. 6. Stir in the chicken bouillon, then pour in the chicken broth. I used water because I didn’t have any broth on hand, and it worked just fine too! 7. Nestle the chicken back into the pot. Bring everything to a simmer, cover, reduce the heat to low, and cook for about 20 minutes, or until the rice is tender and the chicken reaches 165°F internally. 8. Fluff the rice with a fork, garnish with fresh parsley, and enjoy! This recipe serves about 6 people and comes together in approximately 35–40 minutes. LTKHome LTKfoodie LTKmomlife