Description
A comforting one-pot meal featuring succulent chicken thighs and perfectly cooked rice enriched with carrots and peas.
Ingredients
- 1.5 lbs 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
- Begin by preparing your ingredients. Chop the onion and mince the garlic—this will streamline your cooking process.
- In a Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper, then sear them for about 5-7 minutes on each side until golden brown. Once done, remove the chicken and set aside.
- In the same pot, add the diced onions, minced garlic, and sliced carrots. Sauté them together for approximately 3-4 minutes, until the onions become translucent.
- Stir in the rice gently, coating it in the oil and vegetables’ flavors. Then, pour in the chicken broth.
- Nestle the seared chicken back into the pot alongside the frozen peas. Cover tightly, then reduce the heat to low, letting everything simmer for 20-25 minutes.
- After the cooking time is complete, keep the pot covered and allow it to rest for an additional 10 minutes before fluffing the rice with a fork.
Notes
For optimal results, pat the chicken dry before seasoning and searing. Use homemade chicken broth to reduce sodium content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American