A hearty and flavorful one-pot chicken and rice dish featuring tender chicken thighs, savory spices, and a medley of vegetables, perfect for an easy and satisfying meal.
Total Time:40 minutes
Yield:4 servings
Ingredients
Protein
4 boneless, skinless chicken thighs
Vegetables and Aromatics
1 onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
Fresh parsley, for garnish
Grains and Liquids
1 cup long-grain rice
2 cups chicken broth
Spices and Oil
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon dried thyme
Instructions
Brown Chicken: Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then add them to the pot. Cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes.
Add Rice and Broth: Stir in the long-grain rice, chicken broth, frozen peas and carrots, paprika, and dried thyme. Bring the mixture to a boil.
Simmer: Return the browned chicken thighs to the pot. Reduce the heat to low, cover the pot, and let simmer for 25 minutes, or until the rice is fully cooked and the chicken is tender.
Finish and Serve: Fluff the rice with a fork. Garnish with fresh parsley before serving for a burst of color and freshness.
Notes
Use chicken breasts if you prefer leaner meat, but adjust cooking time to avoid drying out.
For extra flavor, consider adding a splash of lemon juice or a pinch of chili flakes.
Make sure to keep the pot covered during simmering to ensure the rice cooks evenly.
If you do not have frozen peas and carrots, fresh or canned vegetables can be substituted.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
