Ingredients
Scale
- 2 lbs Bone-less, skinless chicken thighs (often cheaper than breasts)
- 2 cups Long-grain white rice
- 1 bag (12 oz) Frozen mixed vegetables (peas, carrots, and corn)
- 4 cups Water or chicken broth (made from bouillon cubes for savings)
- 3 tbsp Vegetable oil
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- Optional: Hot sauce or soy sauce for serving
Instructions
- Start by trimming any excess fat from the chicken thighs. Cut the chicken into bite-sized pieces, roughly one inch square. Place the chicken pieces in a large bowl and toss them with the garlic powder, onion powder, smoked paprika, salt, and pepper. Ensure every piece is evenly coated with the spice mixture. Rinse the white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
- Heat two tablespoons of oil in a large skillet or pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Let the chicken sear for 3-4 minutes without moving it to develop a golden-brown crust. Flip the pieces and cook for another 3 minutes until they are browned on all sides. You do not need to cook the chicken all the way through yet. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the remaining tablespoon of oil. Add the rinsed and drained rice to the pan. Stir the rice constantly for about 2 minutes to toast the grains. You will know it is ready when the rice smells slightly nutty and looks opaque. This step prevents the rice from becoming mushy and adds a deeper flavor to the entire dish.
- Pour the water or broth into the skillet with the rice. Use a wooden spoon to scrape the bottom of the pan to release any browned bits left by the chicken. Add the frozen mixed vegetables and the browned chicken back into the pan. Bring the liquid to a 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 liquid is fully absorbed and the rice is tender.
- Turn off the heat and let the pan sit, covered, for 5 minutes to allow the steam to finish the cooking process. Remove the lid and fluff the rice and chicken mixture with a fork. Divide the mixture evenly among five microwave-safe meal prep containers. Allow the food to cool to room temperature before sealing the lids and placing them in the refrigerator.
- Cook Time: 40 minutes