Description
A comforting one-pot meal featuring golden-browned chicken thighs and fluffy seasoned rice with sweet carrots and peas.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lb)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup white rice (long-grain like jasmine or regular long-grain)
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup carrots, diced
- 1 cup frozen peas (add near the end)
Instructions
- Pat the chicken dry and season generously with salt, pepper, thyme, and paprika.
- Heat the olive oil in a Dutch oven over medium heat until shimmering. Add the thighs skin-side down and brown for 4–5 minutes per side. Transfer the chicken to a plate and set aside.
- In the same pot, reduce heat slightly and add the diced onion. Sauté until translucent, about 2 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant.
- Stir in the diced carrots and cook 2–3 minutes to soften.
- Add the rice and stir, letting it toast for about 1 minute so each grain gets coated in oil and flavor. Pour in the chicken broth and bring the mixture to a simmer. Scrape any browned bits from the bottom of the pot.
- Return the browned chicken to the Dutch oven, nestling the pieces into the rice. Scatter the frozen peas on top. Cover, reduce heat to low, and simmer gently for 20–25 minutes.
- Check for doneness: rice should be tender and liquid absorbed. The chicken’s internal temperature should be 165°F (74°C). Fluff the rice with a fork, adjust seasoning, and serve.
Notes
Boneless thighs work, but reduce simmer time slightly and watch for overcooking. To add richness, swap 1/4 cup broth for white wine when deglazing the pot.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American