Description
A one-pan meal featuring tender chicken, colorful vegetables, and fluffy rice, all simmered together in a savory broth for a comforting and easy dinner.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 cup frozen peas
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add onion, bell pepper, and carrots. Sauté for 5 minutes until softened. Stir in garlic, paprika, thyme, salt, and pepper, cooking for 1 minute until fragrant.
- Add rice to the skillet and stir to coat with the vegetables and spices. Pour in chicken broth and bring to a boil.
- Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Stir in frozen peas, cover, and let sit for 5 minutes off the heat. Fluff with a fork, garnish with parsley if desired, and serve warm.
Notes
You can customize the seasonings to taste.