Chicken and Rice My Way
Discover the ultimate comfort food with "Chicken and Rice My Way," a one-pot recipe that's packed with rich, savory flavors and effortless charm. Succulent, seared chicken thighs are nestled into a fragrant medley of fluffy long-grain rice, sautéed vegetables, and warm spices, all simmered to perfection in a savory chicken broth infused with thyme and a hint of garlic. Topped off with vibrant peas and a fresh parsley garnish, this dish strikes the perfect balance between hearty and wholesome. With just 15 minutes of prep and the simplicity of one pan, "Chicken and Rice My Way" is an easy, family-friendly dinner that delivers big on taste without the mess. Ideal for weeknight meals, this flavorful take on a classic will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 medium Carrots (diced)
- 1.5 cups Long-grain white rice
- 3 cups Chicken broth
- 0.5 teaspoons Dried thyme
- 1 leaf Bay leaf
- 0.75 cups Frozen peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs generously with salt, black pepper, garlic powder, onion powder, and paprika on both sides.
Heat the olive oil in a large skillet or deep pan over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes or until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium. Add the diced onion, minced garlic, and diced carrots. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the rice, ensuring it is well-coated in the oil and vegetable mixture. Toast the rice for 1-2 minutes while stirring.
Pour in the chicken broth and add the dried thyme and bay leaf. Stir to combine, then bring the mixture to a simmer.
Nestle the seared chicken thighs into the rice, skin-side up. Reduce the heat to low, cover the pan with a lid, and cook for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the lid and scatter the frozen peas over the top. Cover again and cook for an additional 5 minutes until the peas are warmed through.
Discard the bay leaf. Garnish with fresh parsley before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
