Ingredients
Scale
- 2 lbs chicken thighs or breasts (boneless or bone-in)
- 1 cup long-grain white rice (or jasmine/basmati)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 stalk celery, diced (optional)
- 2 cups chicken broth or stock
- 1 cup peas or diced carrots (optional)
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or lemon zest for garnish
Instructions
- Prep the Ingredients: Wash and pat the chicken dry. Season with salt, pepper, and paprika. Dice the onion, celery, and mince the garlic.
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken on both sides until golden brown. Remove and set aside.
- Cook the Aromatics: In the same pot, sauté the onion, garlic, and celery until softened. Deglaze with a splash of chicken broth to loosen any browned bits.
- Add the Rice and Broth: Stir in the rice, chicken broth, thyme, bay leaf, and additional seasonings. Bring the mixture to a gentle simmer.
- Cook Together: Nestle the chicken into the rice. Cover and cook on low heat for 20–25 minutes, or until the rice is tender and the chicken is fully cooked (165°F internal temperature).
- Fluff and Serve: Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork, garnish with parsley or lemon zest, and serve warm.
Notes
- For a creamy version, stir in a cup of heavy cream or shredded cheese before serving.
- Add vegetables like spinach, broccoli, or bell peppers for extra nutrients.
- Use bone-in chicken for richer flavor, but increase cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Global/Comfort Food
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (¼ recipe)
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg