Description
A versatile stovetop dish that combines tender chicken thighs with rice and vegetables, perfect for quick weeknight dinners.
Ingredients
Scale
- 4 skinless chicken thighs
- 1 cup rice
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 carrots, diced
- 1 cup peas
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- Fresh herbs (optional)
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add diced onions and minced garlic, sauté until translucent.
- Season chicken thighs with salt, pepper, and paprika, then add to the pot.
- Brown the chicken on both sides until golden.
- Stir in rice, chicken broth, diced carrots, and peas, mixing well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and chicken is tender.
- Fluff rice with a fork, garnish with herbs if desired, and serve warm.
Notes
This dish can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently and add a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg