Ingredients
Scale
- 1.5 lbs Bone-in, Skin-on Chicken Thighs ($4.50)
- 2 cups Long-grain White Rice ($0.60)
- 1 bag (12 oz) Frozen Mixed Peas and Carrots ($1.25)
- 1 Large Yellow Onion, diced ($0.75)
- 2 cloves Garlic, minced ($0.20)
- 4 cups Chicken Broth (made from bouillon) ($0.50)
- 2 tbsp Vegetable Oil ($0.20)
- Salt, Pepper, and Dried Thyme (Pantry staples, approx $1.00)
Instructions
- Start by patting the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides generously with salt, pepper, and dried thyme. Dice your onion and mince the garlic cloves. Measure out your rice and rinse it under cold water until the water runs clear to remove excess starch, which prevents the dish from becoming gummy.
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Remove the chicken and set it aside. In the same pan, sauté the onions and garlic until translucent. Stir in the rice and let it toast for one minute. Pour in the chicken broth and stir in the frozen vegetables. Place the chicken thighs back on top of the rice mixture.
- Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 20-25 minutes. Do not lift the lid during this time, as the steam is essential for cooking the rice perfectly. Once the rice is tender and the chicken reaches an internal temperature of 165°F, remove from heat. Let the dish rest for 5 minutes before fluffing the rice with a fork and serving a thigh with a generous portion of rice and veggies to each family member.
- Cook Time: 45 minutes