One-Pot Blackened Chickenwith Coconut Turmeric Rice

In a bowl, combine cayenne pepper, garlic powder, smoked paprika, cumin, chili powder, tomato chicken bouillon, salt, and thyme leaves; drizzle with 1 tbsp olive oil and rub the mixture all over the chicken thighs until well coated.

Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned; remove and set aside.

Reduce the heat to medium. In the same pan, add the chopped onion, minced garlic, and grated ginger; cook for 2–3 minutes until fragrant and translucent.

Stir in the diced tomatoes and cook down for 3–4 minutes.

Add the rinsed rice to the pan. Stir in the remaining garlic powder, turmeric powder, tomato chicken bouillon, and salt to taste; toast the rice with the aromatics for 1–2 minutes.

Pour in the coconut milk and chicken stock, stir well to combine, and add the three whole thyme sprigs.

Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350°F for 45 minutes.

Fluff the rice and serve.