Description
A warm, hearty one-pot chicken and rice dish that’s flavorful and easy to make, perfect for family dinners.
Ingredients
- 4 chicken thighs (or breasts)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup frozen peas and carrots
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper, and paprika. Add to the pot and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.
- In the same pot, add chopped onion and garlic. Sauté until the onion is translucent.
- Stir in the rice, letting it lightly toast for 1-2 minutes. Pour in the chicken broth and bring to a boil.
- Nestle the chicken back into the pot. Reduce heat to low, cover, and let it simmer for 20 minutes.
- Add the frozen peas and carrots, then cover and cook for an additional 5 minutes until the rice is tender and chicken is cooked through.
- Remove from heat and allow to rest for a few minutes before serving. Fluff the rice with a fork and enjoy!
Notes
Garnish with fresh herbs like parsley or cilantro. Pair it with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American