Chicken Rice Roger
Elevate your weeknight dinners with Chicken Rice Roger, a one-pot wonder that combines tender, golden-seared chicken thighs with fragrant, fluffy long-grain white rice infused with hearty chicken broth and soy sauce. This comfort food classic is bursting with vibrant flavors from a medley of sautéed onions, garlic, carrots, and paprika, with peas added at the end for a pop of color and sweetness. The perfectly seasoned chicken is nestled into the rice for full flavor infusion, creating a dish that's as satisfying as it is simple. Ready in under an hour, Chicken Rice Roger is the ultimate family-friendly meal, offering a wholesome, balanced combination of protein, vegetables, and grains—all cooked in one pan for easy cleanup. Whether you're seeking cozy comfort or a hearty main course, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 1 large carrot, diced
- 1 cup peas, frozen
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt, pepper, paprika, and dried thyme on both sides.
Heat 1 tablespoon of olive oil in a large skillet or wide-bottomed pot over medium-high heat.
Sear the chicken thighs for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Sauté the diced onion and minced garlic for 2-3 minutes until fragrant.
Add the diced carrot and cook for another 3 minutes until slightly softened.
Stir in the rice and toast for 1-2 minutes, ensuring the grains are well-coated with the oil and aromatics.
Pour in the chicken broth and soy sauce, then stir to combine.
Nestle the seared chicken thighs back into the skillet, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the skillet with a lid.
Reduce the heat to low and let it cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
During the last 5 minutes of cooking, sprinkle the frozen peas over the rice and let them steam through.
Turn off the heat and let the dish rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 18.3 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2638 mg | 56% | |
*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.
