Chicken and Rice
Chicken and Rice is an easy one pot meal with juicy chicken thighs, fluffy rice, veggies, and simple spices. Ready in 45 minutes!
Servings: 8 servings
Calories: 409kcal
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 2 inch pieces
- 1 large onion finely chopped
- 4 large garlic cloves thinly sliced
- 1 1/2 cups carrot matchsticks or 2 large carrots, shredded
- 1/4 cup olive oil extra virgin
- 1 teaspoon thyme dried
- 2 teaspoons oregano dried
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups jasmine rice rinsed & drained
- 4 cups chicken broth low sodium
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat large Dutch oven on high heat and add olive oil and half the chicken. Cook for 6 minutes, stirring once. Remove chicken onto a large plate and repeat with remaining chicken. Remove onto a plate and set aside.
- You should have olive oil left at the bottom of the pot. Add onion, garlic and carrots. Sauté for 5 minutes, stirring occasionally. Add thyme, oregano, cumin and smoked paprika; cook for another 30 seconds, stirring often.
- Add previously cooked chicken with its juices, rice, chicken broth, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 12 minutes or until rice is cooked, but do not open the lid to peek until the 12 minute mark.
- Turn off heat and let chicken and rice stand for 5 minutes. Add parsley and gently stir. Serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 409kcal | Carbohydrates: 44g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 450mg | Fiber: 2g | Sugar: 2g