Name: Cheap Budget Chicken Dinners With Rice Under $3 Per Serving
Cook time: 40 min
Total time: 40 min
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1.5 cups long-grain white rice, rinsed; 3 cups chicken broth (or water with bouillon); 1 medium onion, diced; 2 cloves garlic, minced; 1 cup frozen peas and carrots; 2 tablespoons vegetable oil; 1 teaspoon dried oregano; 1 teaspoon paprika; Salt and black pepper to taste

Ingredients

Scale

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
1.5 cups long-grain white rice, rinsed
3 cups chicken broth (or water with bouillon)
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas and carrots
2 tablespoons vegetable oil
1 teaspoon dried oregano
1 teaspoon paprika
Salt and black pepper to taste

Instructions

Step 1: Season and Sear the Chicken
Pat the chicken thighs dry with a paper towel. Season both sides generously with salt, pepper, and paprika. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the pan. Sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for 2 minutes. Remove the chicken from the pan and set it aside on a plate; it will finish cooking later.
Step 2: Sauté Aromatics and Toast Rice
In the same pan, keep the rendered chicken fat and add the diced onion. Sauté for 3-4 minutes until softened. Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant. Add the rinsed rice to the pan and stir constantly for 2 minutes. Toasting the rice in the fat adds a nutty flavor and prevents it from becoming mushy during the simmering process.
Step 3: Simmer Everything Together
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the frozen peas and carrots. Stir gently to combine. Place the seared chicken thighs back into the pan on top of the rice mixture, skin-side up. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Step 4: Resting and Serving
Remove the pan from the heat, but keep the lid on. Let the dish rest for 5 minutes. This allows the steam to finish cooking the rice perfectly and helps the chicken juices redistribute. Remove the lid and fluff the rice around the chicken with a fork. Serve hot directly from the pan for a rustic, family-style meal.

Cook Time: 40 minutes