Description
A cozy, budget-friendly, one-pot chicken and rice dinner that is simple to make and perfect for the family.
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 1 cup frozen peas
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prep: Dice the onion, mince the garlic, slice the carrots, and pat the chicken thighs dry. Season both sides of the thighs with salt, pepper, paprika, and a light sprinkle of thyme.
- Sear: Heat olive oil in a Dutch oven over medium-high. Add chicken thighs and sear for 5–7 minutes per side until golden brown. Remove chicken and set aside.
- Sauté: Reduce heat to medium. Add onion, garlic, and carrots to the pot. Sauté for 3–4 minutes until onions are translucent.
- Add rice and broth: Stir in rice, then pour in chicken broth and bring to a gentle simmer.
- Return chicken and add peas: Nestle chicken on top of the rice. Cover and simmer gently for 20–25 minutes.
- Rest and finish: After simmering, let the pot sit off the heat for 10 minutes. Check chicken reaches 165°F, then fluff rice and serve.
Notes
For gluten-free, ensure broth is labeled GF. Patting chicken dry before searing ensures a good browning. If using day-old rice, this recipe requires uncooked rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American