Description
A cozy, one-pot dinner featuring tender chicken thighs and fluffy rice, simmered with carrots and peas for a comforting weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice (not instant)
- 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 (added at the end)
- 2 tbsp olive oil (divided)
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and thyme.
- Heat a Dutch oven over medium-high heat. Add 1 tbsp olive oil. When oil shimmers, sear the chicken 5–7 minutes per side until golden-brown. Remove chicken to a plate.
- Reduce heat to medium. Add remaining 1 tbsp olive oil. Sauté the diced onion, minced garlic, and sliced carrots for 3–4 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
- Add the rice to the pot and toast, stirring constantly, for about 1 minute to coat the grains with oil and aromatics.
- Pour in the 2 cups low-sodium chicken broth, scraping the bottom with a wooden spoon to deglaze and lift any browned bits. Nestle the seared chicken thighs back into the pot, placement skin-side up.
- Scatter the frozen peas on top — no need to thaw.
- Cover the pot tightly. Reduce heat to low and simmer undisturbed for 20–25 minutes.
- Remove from heat and let rest, covered, for 10 minutes. Uncover, fluff the rice gently with a fork, taste and adjust seasoning, then serve.
Notes
For creamier finish, stir in a splash of cream or butter after resting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American