Unbelievable Chicken and Rice
Discover the magic of comfort food with "Unbelievable Chicken and Rice," a hearty one-pan masterpiece that combines perfectly seared chicken thighs, fluffy long-grain white rice, and a medley of aromatic spices. This easy yet flavor-packed dish features a rich mix of tender chicken, savory onions, and garlic-infused broth, elevated by a touch of thyme and paprika. A scattering of sweet, vibrant peas adds color and balance, while fresh parsley offers a bright, herbaceous finish. With just 15 minutes of prep and a single skillet required, this recipe delivers a satisfying, family-friendly dinner that feels effortless yet indulgent. Perfect for busy weeknights or a cozy weekend gathering, "Unbelievable Chicken and Rice" is sure to become your go-to comfort dish.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes. Remove the chicken and set it aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rice, making sure to coat it well in the oil and onions for about 1-2 minutes.
Pour in the chicken broth, and season with thyme, the remaining paprika, salt, and pepper. Stir to combine.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 20 minutes.
After 20 minutes, remove the lid and sprinkle the frozen peas evenly over the top. Cover and cook for an additional 5 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley if desired and serve hot.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4540 mg | 197% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.8 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2554 mg | 54% | |
*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.
