- 30 minutes
- 15 minutes
Brown the chicken thighs in a heavy skillet over medium heat; dust generously with fresh-ground black pepper, paprika, and cumin. Chop the celery and bell peppers, turn the chicken thighs over in the skillet, and add the vegetables to the skillet. Add the garlic powder and turmeric and toss lightly to mix. Turn heat to medium-low.
Meanwhile, in a 1-quart saucepan, melt the butter over medium-high heat and add the uncooked rice. Cook the rice in the bubbling butter till it turns to light blond or almost-brown toasted color.
Add the chicken broth and salt. Cover with a lid, turn the heat to low, and simmer for 5 minutes.
- Combine the rice with the chicken and vegetable mixture into a larger stockpot, add the peas and mint, and simmer uncovered over low heat till the rice is tender and the peas are just barely cooked – about 10 minutes. Check seasonings and add more turmeric or cumin or black pepper if desired. Just before serving, squeeze fresh lime juice over the top.