Description
A comforting one-pot meal featuring tender chicken thighs and fluffy rice, simmered with vegetables and flavorful broth.
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
- Prep your mise en place. Dice the onion, mince the garlic, slice the carrots, and rinse the rice if you like.
- Heat a Dutch oven over medium-high heat and pour in the olive oil.
- Season the chicken thighs on both sides with salt, pepper, paprika, and thyme.
- Sear the chicken in the hot oil until golden brown, about 5–7 minutes per side. Remove and set aside.
- Reduce heat to medium and add the diced onion, minced garlic, and sliced carrots. Sauté until the onion is translucent, about 3–4 minutes.
- Stir in the rice and cook for 1–2 minutes, tossing to coat each grain.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Nestle the seared chicken thighs back into the rice and scatter the frozen peas.
- Cover the pot, reduce heat to low, and simmer undisturbed for 20–25 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff the rice gently with a fork, taste, adjust seasoning, and serve.
Notes
For a creamier finish, stir in 1/2 cup of cream after resting. Also versatile; can substitute chicken with tofu or chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American