In a large skillet over medium heat, add in oil. Once the oil is hot, add in chicken thighs to the skillet skin side down and sear for about 5 minutes on each side. In this step, we are mostly looking to brown the chicken. Once the chicken is browned, remove from the skillet and set aside.
To the same skillet, reduce the heat to medium-low. If there is an excess of oil in the skillet, drain some of it and leave about 1 tablespoon of remnant oil in the skillet. Next, add in butter and once the butter is melted, add in diced onions, diced red bell peppers, and diced green bell peppers. Saute onions and peppers for about 2 minutes; then add in minced garlic and saute for an additional 1 minute.
Add in 2 tablespoons Safari Simmer tomato stew and mix well. Next, add in rinsed rice, mix in well, and toast the rice for about 2-3 minutes.
Slightly turn up the heat to medium-high and add in chicken broth. Bring the chicken broth to a high simmer, and season with additional spices to taste. Then, place chicken thighs back into the skillet. Cover the skillet with a lid and reduce the heat back down to medium-low and cook for about 12-15 minutes, then turn off the heat. Let the dish sit for about 10 minutes, then remove the lid, fluff the rice and serve.
Chicken should have an internal temperature of 165°F.
