Description
A warm, comforting one-pot chicken and rice dish that combines browned chicken, fragrant onions and garlic, tender rice, and bright green peas.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Chop the onion and mince the garlic. Pat the chicken thighs dry and season them with paprika, salt, and black pepper.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 3–4 minutes.
- Add the chicken thighs to the pot and cook until browned on both sides, about 4–6 minutes per side. Push the chicken to one side, stir in the rice, then pour in the chicken broth. Bring to a boil, reduce heat to low, cover, and cook for about 20 minutes.
- Add the frozen peas, stir gently, and cook for an additional 5 minutes with the lid on. Garnish with chopped fresh parsley before serving.
Notes
Serve with a fresh lemon wedge and pair with a crisp green salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 975mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg