One-Skillet Chicken and Rice

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1½ cup long-grain white rice
• 3 cup chicken broth
• 1 medium onion
• 2 clove garlic
• 2 medium carrots
• ½ cup frozen peas (optional)
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Pat chicken thighs dry and season with salt, pepper, paprika, and thyme.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until browned, then remove from skillet and set aside.
3. Add chopped onion and carrots to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more.
4. Stir in the rice until well coated. Pour in chicken broth and bring to a simmer. Return chicken to the skillet, nestling it into the rice.
5. Reduce heat to low, cover the skillet, and cook for 20-25 minutes, or until rice is tender and liquid is absorbed. If using, stir in frozen peas during the last 5 minutes of cooking.
6. Remove from heat and let stand, covered, for 5 minutes. Garnish with fresh parsley if desired, then serve directly from the skillet.