Description
A comforting one-pot meal featuring juicy chicken thighs and fluffy rice cooked together in a savory broth.
Ingredients
- 1.5 lb boneless, skinless chicken thighs (about 6–8 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 into coins or half-moons
- 1 cup frozen peas
- 2 tbsp olive oil (or neutral oil)
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare ingredients: dice onion, mince garlic, slice carrots, measure rice and broth.
- Heat a Dutch oven over medium-high. Add olive oil until shimmering.
- Season chicken thighs with salt, pepper, paprika, and thyme.
- Sear the thighs 5–7 minutes per side until golden brown. Work in batches if needed to avoid crowding. Remove chicken and set aside.
- In the same pot, add onion, garlic, and carrots. Sauté 3–4 minutes until onion is translucent and aromatic.
- Stir in rice and toss for 1–2 minutes so each grain is lightly coated and warmed.
- Pour in 2 cups chicken broth and scrape any browned bits from the bottom with a wooden spoon.
- Nestle the seared chicken thighs back on top and scatter frozen peas around them.
- Cover tightly, reduce heat to low, and simmer gently for 20–25 minutes. Do not lift the lid while cooking.
- After time is up, remove from heat and let rest, covered, for 10 minutes.
- Uncover and fluff rice gently with a fork. Taste and adjust salt and pepper before serving.
Notes
For a lighter dish, swap half the oil for a tablespoon of butter at the end. If using regular (not low-sodium) broth, reduce added salt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American