Ingredients
✓ 4-6 bone-in, skin-on chicken thighs
✓ 1 ½ cups long-grain white rice
✓ 1 medium onion, chopped
✓ 3 cloves garlic, minced
✓ 3 cups chicken broth (gluten-free if needed)
✓ 1 cup peas or diced bell peppers
✓ 2 tablespoons olive oil or butter
✓ 1 teaspoon paprika
✓ 1 teaspoon dried thyme
✓ Salt, to taste
✓ Black pepper, to taste
Instructions
✓ Pat chicken thighs dry with paper towels.
✓ Heat olive oil in a large pan over medium heat and brown the chicken skin side up for about 5 minutes.
✓ Add onion and garlic; sauté until softened and lightly golden.
✓ Pour in chicken broth and bring to a simmer.
✓ Stir in rice, peas or bell peppers, paprika, thyme, salt, and pepper. Simmer until liquid is absorbed and rice is tender.
✓ Reduce heat to low if necessary and cook for another 5 minutes to allow flavors to meld together.
Notes
Ensure the chicken skin is browned before adding other ingredients to get a crispy texture. Adjust seasoning as needed during cooking.
- Prep Time: 10
- Cook Time: 40
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15