Description
A simple, cozy one-pot meal featuring golden-browned chicken, fluffy long-grain rice, and a medley of veggies, perfect for weeknight dinners or lazy weekends.
Ingredients
- 4 chicken thighs (bone-in, skin-on recommended; use boneless skinless if you prefer)
- 1 cup long-grain white rice (jasmine or basmati fine)
- 2 cups chicken broth (low-sodium recommended)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Heat the Dutch oven over medium heat and add 2 tablespoons olive oil until shimmering.
- Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and paprika.
- Place chicken skin-side down and brown for 4–5 minutes until golden. Flip and brown the other side 4–5 minutes.
- Remove the browned chicken to a plate and set aside.
- Add the chopped onion to the pot; sauté 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook 30 seconds—just until fragrant.
- Add the rice to the pot and stir for 1–2 minutes to toast the grains.
- Pour in 2 cups chicken broth and bring the mixture to a gentle simmer.
- Nestle the chicken back on top of the rice, skin-side up. Scatter the frozen peas and carrots over the rice.
- Cover the Dutch oven and reduce heat to low. Simmer gently 25–30 minutes, until the rice is tender and the chicken’s internal temperature reaches 165°F (74°C).
- Remove from heat and let the pot rest, covered, for 5 minutes. Fluff the rice with a fork and serve.
Notes
For more herb flavor, stir in 1 teaspoon dried thyme or 1 tablespoon chopped fresh parsley after resting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American