Description
A comforting one-pan dish featuring tender chicken and fluffy rice infused with savory flavors – perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop the onion and bell peppers into bite-sized pieces. Set aside the chicken thighs.
- In a large pot over medium heat, heat olive oil. Add the onions and bell peppers; sauté for about five minutes until softened and fragrant.
- Add chicken thighs to the pot, seasoning with paprika, thyme, salt, and pepper. Cook until browned on both sides, approximately six minutes.
- Stir in minced garlic for one minute until aromatic. Add long-grain rice, ensuring each grain is coated with the mixture.
- Carefully add chicken broth to the pot, scraping any bits stuck to the bottom. Bring to a boil.
- Reduce heat to low, cover tightly, and simmer for about twenty minutes or until rice absorbs all the broth. Avoid lifting the lid too often during cooking.
- Transfer to plates and serve hot with fresh herbs if desired.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
Keywords: Customize this recipe by adding vegetables like peas or substituting chicken with turkey or tofu for a vegetarian option. Experiment with spices such as cumin or oregano for unique flavors.