Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on 🍗
- 1 cup long-grain rice 🍚
- 2 cups chicken broth 🥣
- 1 tablespoon olive oil 🫒
- 1 onion, chopped 🧅
- 3 cloves garlic, minced 🧄
- 1 cup carrots, diced 🥕
- 1 cup peas (fresh or frozen) 🫛
- 1 teaspoon paprika 🌶️
- 1 teaspoon dried thyme 🌿
- Salt to taste 🧂
- Pepper to taste 🌶️
- Fresh parsley, chopped (for garnish) 🌿
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Season the chicken thighs on both sides with salt, pepper and paprika.
- Place the chicken skin-side down and sear for 5–7 minutes until golden brown; flip and sear another 5 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion and sauté 2–3 minutes until translucent, scraping up any browned bits.
- Add the minced garlic and diced carrots and cook 3–4 minutes until the carrots begin to soften.
- Stir in the rice to coat with the oil and vegetables, then pour in the chicken broth and add the dried thyme. Bring the mixture to a gentle boil.
- Nestle the seared chicken thighs back on top of the rice. Reduce heat to low, cover the pot and simmer 25–30 minutes, or until the rice is tender and the liquid is absorbed.
- About 5 minutes before the end of cooking, gently stir in the peas so they cook through.
- Remove the pot from heat and let it rest, covered, for 5 minutes.
- Fluff the rice with a fork, sprinkle with chopped parsley and serve warm.