Add olive oil, chicken thighs, garlic powder, paprika, oregano, thyme, salt, black pepper, and turmeric to a pot. Sauté for about 7 minutes.
Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and sauté until softened.
Add the sliced carrots, broccoli florets, frozen peas, washed basmati rice, and broth to the pot. Mix everything together well.
Transfer the rice and vegetable mixture into a baking dish. Arrange the seared chicken thighs evenly on top, then cover the dish with aluminum foil.
Bake in a preheated oven at 180°C (convection) for 30 minutes.
Remove the foil, increase the temperature to 220°C (top heat), and bake for an additional 5-7 minutes to brown the meat nicely. Garnish with chopped parsley before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
