Chicken Kavarma

Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the chicken thighs on both sides until golden, approximately 5-7 minutes per side.

Remove the browned chicken from the pot and set aside on a plate.

Dice the onions and slice the green pepper into strips, then add both to the same pot with the remaining oil.

Sauté the onions and green pepper until softened, about 4-5 minutes, stirring occasionally.

Sprinkle the Picantina spice over the vegetables and stir continuously for 1 minute to toast the spices and release their aroma.

Add the rice to the pot and stir for 2-3 minutes until the grains are well coated with oil and slightly translucent at the edges.

Pour in the white wine (or water) and scrape the bottom of the pot with a wooden spoon to deglaze, capturing all the browned bits from the chicken.

Return the browned chicken thighs to the pot, nestling them among the rice, then sprinkle with savory and additional salt and black pepper to taste.

Bring the liquid to a boil, then reduce heat to low, cover tightly, and simmer until the chicken is tender and the rice has absorbed the liquid, approximately 30-35 minutes.

Remove from heat and let rest covered for 5 minutes, then fluff the rice with a fork and scatter fresh chopped parsley over the top before serving.