Description
A delightful dish that combines tender chicken, flavorful rice, and vibrant veggies all cooked in a single skillet, perfect for busy weeknights or family dinners.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Season the chicken with salt, pepper, and paprika, then add it to the skillet, browning on both sides for about 5 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onions and minced garlic. Sauté until the onions are translucent, about 3-4 minutes.
- Stir in the long-grain rice and toast it in the skillet for 1-2 minutes.
- Pour in the chicken broth and bring to a boil. Return the browned chicken to the skillet, cover, and reduce heat to low. Let simmer for 20-25 minutes until the rice is tender and has absorbed the broth.
- Stir in the frozen peas during the last 5 minutes of cooking, then garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat after thawing in the fridge.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg