Description
A comforting one-pot meal with juicy chicken thighs, toasted rice, and bright vegetables, perfect for weeknight dinners.
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 into coins
- 1 cup frozen peas
- 2 tbsp olive oil, divided
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Pat the thighs dry with paper towels and season with salt, pepper, paprika, and thyme.
- Heat a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
- Sear the chicken until golden brown, about 5–7 minutes per side. Remove to a plate.
- Reduce heat to medium, add the remaining oil, and sauté onion, garlic, and carrot until translucent.
- Add the rice and stir for about 1 minute to toast.
- Pour in the chicken broth and deglaze the pan with a wooden spoon.
- Nestle the chicken thighs into the rice mixture and scatter frozen peas on top.
- Cover and simmer on lowest heat for 20–25 minutes.
- Remove from heat, let rest for 10 minutes, then fluff the rice with a fork.
Notes
For creaminess, stir in 1/4 to 1/2 cup cream or cream cheese after resting. Use bone-in thighs for more flavor, increasing simmer time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American