Description
A comforting, flavorful dish that brings the family together with minimal cleanup and maximum satisfaction.
Ingredients
1 lb boneless, skinless chicken thighs
1 cup long-grain rice
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup bell peppers, diced (any color)
1 cup carrots, diced
2 tbsp olive oil
1 tsp dried oregano
Salt and pepper to taste
Juice of 1 lemon (optional)
Instructions
Chop the onion, garlic, bell peppers, and carrots into bite-sized pieces. Heat the olive oil in a large pot over medium heat. Sauté the onions until translucent, about 3–4 minutes, then add the garlic and cook for another minute. Season the chicken thighs with salt and pepper, then add them to the pot and brown on all sides, about 5–7 minutes. Stir in the bell peppers and carrots and cook for an additional 5 minutes until they begin to soften. Add the rice to the pot and pour in the chicken broth. Mix well and bring to a gentle boil, then reduce the heat to low. Cover tightly and simmer for 20–25 minutes, or until the rice is cooked through and the liquid has been absorbed. Turn off the heat and keep covered for 5–10 minutes to allow the flavors to settle. Fluff the rice with a fork and serve warm with a squeeze of lemon juice if desired.
Notes
Feel free to substitute vegetables based on what you have on hand—zucchini, peas, or spinach would all work well. For extra flavor, try adding a dash of paprika or turmeric to the spice mix. If you’d like a crispy finish, uncover and broil the pot briefly at the end of cooking.