Description
Experience the warmth of a nutritious one-pot chicken and rice dish, perfect for family dinners and busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup chopped fresh vegetables (carrots, peas, bell peppers)
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp fresh herbs (parsley or thyme), chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until fragrant and translucent.
- Add seasoned chicken thighs; cook until browned on all sides (about 5-7 minutes).
- Stir in rinsed rice followed by chicken broth. Bring to a gentle boil while stirring occasionally.
- Add chopped vegetables along with salt and pepper; stir until well mixed.
- Lower heat to a simmer; cover tightly and cook for about 20 minutes, or until rice absorbs most liquid.
- Remove from heat, fluff rice gently with a fork, and sprinkle with fresh herbs before serving.
Notes
- Feel free to replace chicken with turkey or add other favorite vegetables like zucchini or green beans for variety.
- For more flavor, consider using homemade broth instead of store-bought.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg