Description
A cozy, one-pot meal featuring tender chicken thighs, fluffy long-grain rice, carrots, peas, and aromatic onion and garlic.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (about 6–8 thighs)
- 1 cup long-grain white rice (not instant)
- 2 cups low-sodium chicken broth (or homemade)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced into coins
- 1 cup frozen peas (added at the end)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Pat chicken thighs dry. Season both sides with salt, pepper, paprika, and thyme.
- Heat a Dutch oven over medium-high heat. Add 1 tbsp olive oil. When shimmering, sear chicken until golden, about 5–7 minutes per side. Remove to a plate.
- Reduce heat to medium. Add remaining 1 tbsp oil. Sauté diced onion, minced garlic, and sliced carrots until onions are translucent, 3–4 minutes. Stir often to avoid burning garlic.
- Add rice to the pot and stir to coat with oil. Toast for about 1 minute.
- Pour in chicken broth and give everything a gentle stir to deglaze the bottom. Nestle the seared chicken pieces into the rice mixture. Scatter frozen peas over the top.
- Cover the Dutch oven tightly. Reduce heat to low and simmer undisturbed for 20–25 minutes.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff rice with a fork and serve.
Notes
For added flavor, consider using homemade broth and serving with a sprinkle of parsley or lemon zest.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American