Ingredients
Scale
- 1.5 lbs Chicken Thighs (bone-in or boneless, skin-on for extra flavor) – $4.00
- 2 cups Long Grain White Rice – $0.60
- 1 large Yellow Onion, diced – $0.50
- 3 cloves Garlic, minced – $0.15
- 1 cup Frozen Peas and Carrots – $0.75
- 3.5 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 both sides generously with salt, pepper, and half of your dried herbs. Heat the vegetable oil in a large deep skillet or a Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken skin-side down in the pan. Sear for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken from the pan and set it aside on a plate; it will finish cooking later.
- In the same pan, keep the rendered chicken fat and add the diced onion. Sauté for about 3 minutes until the onion becomes translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Add the dry rice directly to the pan with the onions and garlic. Stir frequently for 2 minutes to “toast” the rice. This step is crucial as it adds a nutty depth of flavor and prevents the rice from becoming mushy.
- Pour in the chicken broth and use a wooden spoon to scrape up any brown bits (fond) from the bottom of the pan—that is where the flavor lives! Add the remaining herbs and stir in the frozen peas and carrots. Place the seared chicken thighs back into the pan on top of the rice mixture. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 to 18 minutes, or until the rice has absorbed the liquid and the chicken reaches an internal temperature of 165°F.
- Turn off the heat and let the pot sit, covered, for 5 minutes. This allows the steam to finish the rice perfectly. Remove the lid and fluff the rice with a fork around the chicken. Garnish with a little extra black pepper or fresh parsley if you have it on hand. Serve one chicken thigh per person with a generous scoop of the savory vegetable rice. Enjoy your high-quality, low-cost family feast!
- Cook Time: 35 minutes