Description
This one-pot chicken and rice dish combines tender chicken, fluffy rice, and vibrant vegetables for a comforting meal that’s easy to prepare and perfect for family dinners or meal prep. With minimal cleanup, it’s a flavorful option that can be customized to your taste.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen peas and carrots mix
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
- Add the chicken pieces, seasoning with salt, pepper, thyme, and paprika. Cook for about 5-7 minutes until browned on all sides.
- Stir in the long-grain white rice, ensuring it is well mixed with the chicken and spices.
- Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits.
- Bring to a gentle boil, then reduce heat to low and cover. Let it simmer for 15-20 minutes.
- After 15-20 minutes, check the rice. If tender and most liquid is absorbed, add the frozen peas and carrots, folding them into the mixture.
- Cover again and cook for an additional 5 minutes to heat the vegetables through.
- Remove from heat and let sit, covered, for about 5 minutes.
- Fluff the rice with a fork and adjust seasoning if necessary.
- Serve the chicken and rice mixture in bowls or on plates, garnished with freshly chopped parsley.
Notes
- For added flavor, consider marinating the chicken in the spices for a few hours before cooking.
- This dish can be customized with your favorite vegetables or spices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes