Ingredients
Scale
- 1.5 lbs Chicken Thighs (bone-in or boneless, whichever is on sale)
- 1.5 cups Long-grain White Rice
- 3 cups Water or Chicken Broth (made from bouillon cubes for savings)
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 1 cup Frozen Peas and Carrots
- 2 tbsp Vegetable Oil
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- Salt and Black Pepper to taste
Instructions
- Step 1: Preparation Start by patting the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika. Dice your onion and minced garlic. If you are using chicken bouillon, mix it with warm water now to create your broth. Rinse the white rice in a fine-mesh strainer until the water runs clear to remove excess starch, which prevents the rice from becoming gummy.
- Step 2: Searing the Chicken Heat the vegetable oil in a large skillet or pot over medium-high heat. Place the chicken thighs skin-side down (if using skin-on) into the hot oil. Sear the chicken for about 5 to 6 minutes per side until they develop a deep golden-brown crust. You are not cooking them all the way through yet; you are just building flavor. Remove the chicken from the pan and set it aside on a plate.
- Step 3: Sautéing Aromatics and Toasting Rice In the same pan with the leftover chicken fat, add the diced onion. Sauté for 3 minutes until translucent. Add the minced garlic and dried oregano, cooking for another minute until fragrant. Pour the rinsed rice into the pan and stir it around for 2 minutes. Toasting the rice in the fat and aromatics adds a rich, nutty flavor that elevates this budget meal.
- Step 4: Simmering the Meal Pour the chicken broth or water into the pan, scraping the bottom to release all the flavorful brown bits. Stir in the frozen peas and carrots. Place the seared chicken thighs back on top of the rice. 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 to 20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Step 5: Plating Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish cooking the rice perfectly. Remove the lid and fluff the rice with a fork. Place one or two chicken thighs on each plate alongside a generous heap of the vegetable rice. Garnish with a little extra black pepper or dried herbs if desired.
- Cook Time: 40 minutes