Description
A cozy, one-pot meal featuring golden-browned chicken thighs with fluffy rice and a mix of peas and carrots.
Ingredients
- 4 chicken thighs (bone-in, skin-on recommended)
- 1 cup long-grain white rice (jasmine or basmati recommended)
- 2 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Heat a Dutch oven over medium heat and add 2 tablespoons olive oil until shimmering.
- Pat chicken dry, season, and brown thighs skin-side down for 4–5 minutes, then flip and brown the other side for 4–5 minutes. Remove chicken and set aside.
- Add chopped onion to the pot and sauté until softened, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add rice and stir for 1–2 minutes to pick up flavor from the pot.
- Pour in chicken broth and scrape the bottom of the pot. Bring to a gentle simmer.
- Return browned chicken to the pot, skin-side up on top of rice. Scatter peas and carrots around chicken and cover with the lid.
- Reduce heat to low and simmer, covered, for 25–30 minutes, checking rice tenderness and chicken temperature.
- Turn off heat and let sit covered for 5 minutes. Fluff rice and serve chicken on top.
Notes
Substituting boneless chicken thighs will reduce the finish time by approximately 5–8 minutes. Want a creamy option? Swap broth for a richer sauce and add cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American