Ingredients
Scale
- 1 lb (450 g) chicken thighs, boneless and skinless
- 1 cup (200 g) long-grain rice
- 2 cups (480 ml) chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until soft.
- Add chicken thighs, season with salt, pepper, paprika, and thyme. Cook until browned on all sides, about 5 minutes.
- Stir in the rice, then add chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and liquid is absorbed.
- Stir in the frozen peas and let sit for 5 minutes before serving.
Notes
- For extra flavor, consider marinating the chicken in spices for a few hours.
- This dish can be easily customized with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: one pot chicken and rice, easy chicken recipe, weeknight dinner