Description
A warm, hearty meal featuring succulent chicken and tender rice, perfect for cozy evenings.
Ingredients
- 4 chicken thighs or breasts (skinless or with skin)
- 1 cup long-grain rice (like basmati or jasmine)
- 2 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 cup frozen peas
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish (optional)
Instructions
- Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Season the chicken with salt, pepper, and paprika.
- Place the chicken in the pot and sear for about 5 minutes on each side until golden brown. Remove from the pot and set aside.
- Add a bit more olive oil if needed, and sauté the chopped onion, garlic, and diced carrot until softened, about 3-4 minutes.
- Stir in the rice, coating it with the oil and letting it toast for about 2 minutes for added flavor.
- Pour in the chicken broth and stir well, bringing the mixture to a gentle boil.
- Return the chicken to the pot, cover, and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- Add the frozen peas in the last 5 minutes of cooking, allowing them to warm through.
- Remove the pot from heat once the rice has absorbed all the liquid and the chicken is fully cooked.
- Garnish with fresh parsley if desired, and serve hot.
Notes
Ensure that you measure your rice and broth accurately to avoid a soupy texture. Check the chicken’s internal temperature; it should be at least 165°F (75°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American