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- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas (optional)
- 1 bell pepper, diced (any color)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken thighs with salt, pepper, paprika, and thyme. In a large skillet or pot, heat olive oil over medium-high heat. Add the chicken and sear for 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Cook the Rice: Stir in the rice, ensuring it is well coated with the oil and vegetable mixture. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and return the seared chicken to the pot.
- Simmer: Cover the skillet and let it simmer for 20 minutes, or until the rice is cooked and has absorbed the liquid. If using frozen peas, add them in the last 5 minutes of cooking.
- Fluff and Serve: Once done, remove from heat and let it sit for a few minutes. Fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
- Chicken Options: Feel free to use bone-in chicken pieces for extra flavor; just adjust cooking times as needed.
- Vegetable Variations: You can add other vegetables like carrots, corn, or green beans for added nutrition and color.
- Storage: This dish stores well in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to keep the rice moist.
- Meal Prep: This chicken and rice recipe is perfect for meal prep! Divide into containers for easy lunches throughout the week.
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Chicken and Rice Recipe
This easy chicken and rice recipe is a comforting dish that combines tender chicken, fluffy rice, and flavorful spices. Perfect for family dinners, it’s a one pot meal that simplifies cooking while delivering delicious results. Whether you’re a novice cook or a seasoned chef, this recipe is sure to become a favorite in your household.
Ingredients
- 4 boneless skinless chicken thighs (or breasts)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup frozen peas optional
- 1 bell pepper diced (any color)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken thighs with salt, pepper, paprika, and thyme. In a large skillet or pot, heat olive oil over medium-high heat. Add the chicken and sear for 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Cook the Rice: Stir in the rice, ensuring it is well coated with the oil and vegetable mixture. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and return the seared chicken to the pot.
- Simmer: Cover the skillet and let it simmer for 20 minutes, or until the rice is cooked and has absorbed the liquid. If using frozen peas, add them in the last 5 minutes of cooking.
- Fluff and Serve: Once done, remove from heat and let it sit for a few minutes. Fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
- Chicken Options: Feel free to use bone-in chicken pieces for extra flavor; just adjust cooking times as needed.
- Vegetable Variations: You can add other vegetables like carrots, corn, or green beans for added nutrition and color.
- Storage: This dish stores well in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to keep the rice moist.
- Meal Prep: This chicken and rice recipe is perfect for meal prep! Divide into containers for easy lunches throughout the week.
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