One-Skillet Chicken and Rice

Ingredients

• 4 boneless skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Season the chicken thighs with paprika, salt, and pepper.
2. 2Heat the olive oil in a large deep skillet over medium-high heat and sear the chicken for 4 to 5 minutes per side until golden, then remove it to a plate.
3. 3In the same skillet, using the leftover chicken fat, sauté the onion and garlic for 2 to 3 minutes until softened, scraping up any browned bits.
4. 4Stir in the rice, thyme, and broth, then nestle the chicken back into the skillet on top of the rice.
5. 5Cover, reduce heat to low, and simmer for 18 to 20 minutes, until the rice has absorbed the liquid and the chicken is cooked through.
6. 6Stir in the frozen peas and carrots, cover for another 3 minutes to heat through, then fluff and serve straight from the skillet.

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