Description
A heartwarming dish that combines tender chicken thighs, rice, and a creamy sauce, perfect for fall evenings.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup creamy mushroom soup (or a plant-based alternative)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Season the chicken thighs with salt, pepper, paprika, and thyme.
- Sauté onion and garlic: In a large pan, heat the olive oil over medium heat, add the onion, and cook until translucent.
- Brown the chicken: Increase the heat and brown the chicken thighs for about 4-5 minutes on each side.
- Add the rice: Stir in the rice and toast it for about 2 minutes.
- Combine ingredients: Pour in the chicken broth and creamy mushroom soup, stir to combine.
- Simmer: Bring to a boil, reduce heat, cover, and let simmer for about 25-30 minutes.
- Check for doneness: Ensure rice is fluffy and chicken is cooked through.
- Serve: Fluff rice with a fork, sprinkle with parsley, and enjoy.
Notes
For a creamier dish, add more broth or soup. Use quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American