🛒Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken thighs, boneless and skinless, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen peas and carrots mix
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 2 green onions, chopped (optional)
🔧Kitchen Tools Needed
- large skillet
- measuring cups
- measuring spoons
- knife
- cutting board
- spatula
📝Instructions
- 1
Heat the vegetable oil in a large skillet over medium-high heat.
- 2
Add the diced chicken thighs to the skillet and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- 5
Add the rice to the skillet, stirring frequently, and cook for 2 minutes until the rice is lightly toasted.
- 6
Pour in the chicken broth and stir in the frozen peas and carrots, salt, black pepper, paprika, and dried thyme.
- 7
Return the cooked chicken to the skillet, mix well, and bring the mixture to a boil.
- 8
Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- 9
Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- 10
Garnish with chopped green onions if desired, and serve hot.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. Adjust the cooking time as needed, as chicken breasts cook faster.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like bell peppers or corn for extra flavor and nutrition.
