Description
A comforting one-pot meal featuring tender chicken thighs, fluffy rice, and vibrant vegetables, perfect for busy weeknights or family gatherings.
Ingredients
- 4 chicken thighs
- 1 cup white rice
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Season the chicken thighs with salt, pepper, thyme, and paprika. Add the chicken to the pot and brown it on both sides for about 4-5 minutes each. Remove the chicken and set aside.
- Add the diced onion and minced garlic to the pot. Sauté until fragrant, about 2 minutes. Then, toss in the diced carrots and cook for an additional 2-3 minutes until they start to soften.
- Stir in the rice and let it cook for a minute to toast slightly. Add the chicken broth and bring to a boil.
- Return the browned chicken to the pot along with the peas. Cover the pot, reduce the heat, and allow it to simmer for about 20-25 minutes until the rice is fluffy and has absorbed all the liquid.
- Fluff the rice with a fork and serve hot, enjoy!
Notes
For extra flavor, marinate the chicken thighs for an hour or overnight. For crispy skin, broil the chicken for a couple of minutes after cooking. Feel free to add bell peppers or spinach for additional nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American