Ingredients
Scale
- 1.5 lbs Chicken Thighs, chopped into bite-sized pieces ($4.50)
- 1.5 cups Long-Grain White Rice ($0.45)
- 1 medium Yellow Onion, diced ($0.50)
- 2 cloves Garlic, minced ($0.10)
- 1 cup Frozen Peas and Carrots ($0.80)
- 3 cups Chicken Broth (made from bouillon) ($0.25)
- 2 tbsp Vegetable Oil ($0.10)
- 1 tsp Dried Thyme or Oregano ($0.05)
- Salt and Pepper to taste ($0.05)
Instructions
- Start by patting the chicken thighs dry with a paper towel. Season them generously with salt, pepper, and your dried herbs. Heat the vegetable oil in a large skillet or pot over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Sear the chicken for about 3-4 minutes until golden brown on all sides. You don’t need to cook it all the way through yet; focus on developing that brown crust which adds immense flavor to the entire dish. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the diced onion. Sauté for 3 minutes until translucent, scraping up the brown bits left by the chicken. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the uncooked rice and stir it for 1 minute to “toast” the grains; this prevents the rice from becoming mushy. Pour in the chicken broth and return the seared chicken to the pan. Bring the liquid to a rolling boil, then immediately turn the heat down to low. Cover the pan with a tight-fitting lid and simmer for 15 to 18 minutes.
- Once the rice has absorbed most of the liquid and is tender, stir in the frozen peas and carrots. The residual heat from the rice will steam the frozen vegetables perfectly in about 2 minutes. Fluff the rice with a fork to combine everything. Give it a final taste and add more salt or pepper if needed. Serve immediately in wide bowls, ensuring everyone gets a generous portion of chicken and colorful vegetables. This hearty meal provides a complete balance of protein, starch, and greens in every bite.
- Cook Time: 35 minutes