Description
A simple yet hearty one pot meal combining tender chicken and fluffy rice, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb chicken thighs or breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Season chicken with salt, pepper, and paprika. Add to the pot and brown on both sides, about 5-7 minutes, until golden crust forms.
- Remove chicken and set aside on a plate.
- Add onion and garlic to the pot, sautéing until translucent and slightly golden.
- Stir in the rice and cook for 1-2 minutes to absorb oil and flavors.
- Add chicken broth and mixed vegetables. Stir to prevent rice clumping.
- Return the chicken to the pot. Bring to a boil, then reduce heat to low.
- Cover and simmer for 20-25 minutes until rice is cooked and chicken is tender.
- Remove from heat and let sit for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
Ensure chicken is seasoned before browning for optimal flavor. Adjust liquid if substituting quinoa for rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg