Description
A comforting dish of tender chicken and fluffy rice in a rich and savory sauce, perfect for family dinners.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped green onions or fresh herbs for garnish
Instructions
- In a large pan, heat olive oil over medium-high heat. Season chicken with salt, pepper, and paprika, then add to the pan. Sear until golden brown, about 5 minutes per side. Remove and set aside.
- In the same pan, add the onion, garlic, and bell pepper. Sauté until softened, about 3 to 4 minutes.
- Stir in the rice and cook for 2 minutes, allowing it to absorb the flavors.
- Pour in the chicken broth and bring the mixture to a simmer. Return the chicken to the pan.
- Cover and reduce heat to low. Cook for 25 minutes, or until the rice is tender and has absorbed the liquid.
- Fluff the rice with a fork and let it sit for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, portion into freezer-safe bags for 2-3 months. When reheating, add a splash of broth to restore moisture.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Cooking
- Cuisine: American