Ingredients
Scale
- 1.5 lbs chicken thighs (bone-out, skinless, or bone-in for more flavor)
- 1.5 cups long-grain white rice
- 3 cups water or chicken bouillon broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or thyme
Instructions
- Step 1: Prepare the Ingredients. Start by trimming any excess fat from the chicken thighs and cutting them into bite-sized pieces. If you are using bone-in thighs, leave them whole but pat them dry with a paper towel to ensure a good sear. Finely dice your onion and mince the garlic. Rinse the white rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch and prevents the rice from becoming gummy during the cooking process.
- Step 2: Sear the Chicken. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and your dried herbs. Once the oil is shimmering, add the chicken to the pan. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown on all sides. You aren’t looking to cook it all the way through yet; you just want to develop a deep, savory crust that adds flavor to the entire dish.
- Step 3: Sauté the Aromatics. Push the chicken to the sides of the pan or remove it temporarily if the pan is too crowded. Add the diced onion to the center and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. If the pan looks dry, add a tiny splash of water or oil to scrape up the brown bits from the bottom—this is where the “flavor gold” lives.
- Step 4: Simmer the Rice and Chicken. Add the rinsed rice to the pan and stir it for one minute to toast the grains slightly. Pour in the water or chicken broth and add the frozen peas and carrots. Return the chicken to the pan if you removed it. Bring the liquid to a boil, then immediately turn the heat down to low. Cover the pan with a tight-fitting lid and let it simmer for 15 to 18 minutes without lifting the lid.
- Step 5: Steam and Fluff. Turn off the heat once the water is fully absorbed. Keep the lid on the pan for an additional 5 minutes. This resting period allows the steam to finish cooking the rice perfectly so it doesn’t stick to the bottom. Remove the lid, fluff the rice with a fork to separate the grains, and serve immediately while steaming hot.
- Cook Time: 35 minutes