Description
A satisfying one-pot meal featuring golden, seared chicken and fluffy rice, perfect for weeknight dinners.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (about 6–8 pieces)
- 1 cup long-grain white rice (e.g., jasmine or regular long-grain)
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 1 cup frozen peas (added at the end)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Prep your mise en place: dice the onion, mince the garlic, slice the carrots, and rinse the rice if you prefer.
- Heat a Dutch oven over medium-high heat. Add 2 tbsp olive oil and let it shimmer.
- Season chicken thighs with salt, pepper, paprika, and thyme. Add chicken to the hot pot and sear undisturbed 5–7 minutes per side until golden brown. Remove thighs and set aside.
- Reduce heat to medium. Add the diced onion, minced garlic, and sliced carrots to the pot. Sauté 3–4 minutes until the onion is translucent and aromatic, scraping up browned bits.
- Stir in the rice and cook 1–2 minutes so each grain is coated and slightly toasted.
- Pour in 2 cups chicken broth and bring to a gentle simmer. Taste the liquid and adjust salt if needed.
- Nestle the seared chicken back into the rice and scatter 1 cup frozen peas over the top.
- Cover the pot, reduce heat to low, and simmer undisturbed for 20–25 minutes, until the rice is tender and chicken reaches 165°F internally.
- Remove from heat and let rest, covered, for 10 minutes to finish steaming.
- Fluff rice gently with a fork, taste, adjust seasoning, and serve.
Notes
For a creamier version, stir in 1/2 cup cream or 4 oz cream cheese at the end for a richer sauce. Pair with a crisp green salad or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American