Description
A cozy, one-pot dinner featuring tender chicken thighs and fragrant rice with carrots, peas, and savory broth, perfect for busy weeknights.
Ingredients
- 1.5 lbs 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
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Prep: Dice the onion, mince the garlic, slice the carrots, and rinse the rice if you prefer less surface starch. Pat the chicken dry.
- Heat the Dutch oven over medium-high and add 2 tbsp olive oil until shimmering.
- Season the thighs generously with salt, pepper, paprika, and thyme. Sear in batches so the pot isn’t crowded. Brown each side about 5–7 minutes until deeply golden; the chicken will not be fully cooked through. Transfer to a plate.
- Reduce heat to medium. Add the diced onion, minced garlic, and sliced carrots to the pot. Sauté until the onion is translucent, about 3–4 minutes, scraping up browned bits.
- Stir in the rice and cook 1–2 minutes, letting the grains toast and become coated with oil and aromatics.
- Pour in 2 cups chicken broth and bring to a gentle simmer. Scrape any browned bits from the bottom.
- Nestle the seared chicken thighs back into the rice in an even layer. Sprinkle the frozen peas over the top.
- Cover the Dutch oven and reduce heat to low. Simmer gently for 20–25 minutes, until the rice is tender and most liquid is absorbed.
- Remove from heat and let the pot rest, covered, for 10 minutes. Fluff rice with a fork, check seasoning, and serve.
Notes
For a richer, saucier variation, try the creamy chicken and rice version. Pair with a crisp salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American