Savory Chicken with Rice
Experience the heartwarming comfort of **Savory Chicken with Rice**, a one-pan wonder that combines tender, golden-seared chicken thighs with perfectly seasoned long-grain rice and colorful vegetables. Infused with aromatic onion, garlic, and a hint of paprika, this dish is slow-simmered in rich chicken broth to create layers of irresistible flavor. Sweet carrots, vibrant peas, and a touch of parsley complete this wholesome, family-friendly meal. Ready in just an hour, this recipe is ideal for busy weeknights or casual dinner gatherings, offering a satisfying medley of textures and tastes in every bite. Whether you're looking for a cozy, home-cooked favorite or a filling dinner option, **Savory Chicken with Rice** is sure to please. Keywords: chicken and rice recipe, one-pan comfort food, hearty dinner ideas, easy weeknight meals.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs
- 2 tablespoons olive oil
- 1 medium onion
- 3 large garlic cloves
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 2 medium carrots
- 1 cup frozen peas
- 1 whole bay leaf
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Begin by preparing the ingredients: dice the onion, mince the garlic, and slice the carrots into thin rounds.
Heat olive oil in a large skillet or a Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
When the oil is hot, add the chicken thighs skin-side down and sear until golden brown, about 5-6 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
Add the carrots and stir to combine, cooking for another 2 minutes.
Add the long-grain rice to the skillet and stir to coat the rice with the oil and vegetable mixture, about 1 minute.
Pour in the chicken broth and add the bay leaf, paprika, and a pinch of additional salt.
Return the chicken thighs to the pan, nestling them among the rice and vegetables. Bring the mixture to a boil.
Cover the skillet with a lid, reduce the heat to low, and let it simmer for 20 minutes.
After 20 minutes, remove the lid and stir in the frozen peas, ensuring they are evenly distributed.
Cover and cook for another 5 minutes, allowing the peas to soften and the rice to finish cooking.
Once the rice is tender and the chicken is cooked through, remove the bay leaf.
Sprinkle the dish with freshly chopped parsley before serving.
Serve hot, ensuring each plate has a generous portion of chicken, rice, and vegetables.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4698 mg | 204% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.5 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 333 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3591 mg | 76% | |
*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.
