Rice with Chicken and Carrots
Transform your weeknight dinners with this hearty and aromatic Rice with Chicken and Carrots recipe. Featuring perfectly seasoned, seared chicken thighs nestled in fluffy, long-grain white rice infused with the natural sweetness of carrots, sautéed onions, and a fragrant blend of paprika, cumin, and garlic, this dish is both comforting and flavorful. Simmered in rich chicken broth and finished with a touch of fresh parsley, this one-pot recipe is as easy to make as it is satisfying. With just 15 minutes of prep and a total cook time of 40 minutes, this family-friendly meal offers convenience without sacrificing taste. Perfect for busy evenings, this wholesome dish pairs beautifully with a side salad or warm crusty bread for a complete, soul-soothing dinner.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups white rice (long-grain)
- 2 medium carrots
- 1 medium yellow onion
- 4 cups chicken broth
- 3 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 piece bay leaf
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs with salt, black pepper, paprika, and ground cumin on both sides. Set aside.
Peel and dice the carrots and onion into small pieces. Mince the garlic cloves.
Rinse the white rice under cold water until the water runs clear. Drain and set aside.
Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onions and carrots for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Stir in the rinsed rice and toss to coat it with the oil and aromatics for about 1 minute.
Pour in the chicken broth and add the bay leaf. Stir to combine all ingredients.
Nestle the seared chicken thighs on top of the rice mixture, skin-side up.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove from heat and let the dish rest, covered, for 5 minutes.
Discard the bay leaf. Fluff the rice with a fork and garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.8 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2798 mg | 60% | |
*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.
