One pot chicken and rice

One-Pot Chicken and Rice:

 

Ingredients:

 

1 tablespoon olive oil

4 boneless, skinless chicken thighs

Salt and pepper to taste

1 onion, diced

2 cloves garlic, minced

1 cup rice (long-grain or basmati)

2 cups chicken broth

1 cup frozen peas and carrots

1 teaspoon dried thyme

1/2 teaspoon paprika

Instructions:

 

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Season the chicken thighs with salt and pepper, then add them to the pot. Cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent.

Stir in the rice, chicken broth, peas and carrots, dried thyme, and paprika.

Place the chicken thighs on top of the rice mixture.

Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the chicken is no longer pink inside.

Serve hot and enjoy your one-pot meal!