One-Pot Garlic Herb Chicken with Rice and Vegetables

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 1/2 cups low-sodium chicken broth
• 1 cup frozen peas and carrots mix
• 1 medium red bell pepper, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, dried thyme, and oregano.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down, and sear for 5-6 minutes until golden and crisp. Flip and cook another 4-5 minutes. Remove chicken from the pan and set aside.
3. In the same pot, reduce heat to medium. Add chopped onions and sauté for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
4. Add the rice to the pot and stir well to coat in the oil, onions, and garlic for 1-2 minutes.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced red bell pepper and frozen peas and carrots.
6. Nestle the seared chicken thighs skin-side up on top of the rice mixture. Bring to a gentle simmer, then cover with a tight-fitting lid.
7. Reduce heat to low and cook for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C). Avoid uncovering during this time to keep the steam trapped.
8. Remove from heat and let stand, covered, for 5 minutes. Garnish with chopped fresh parsley before serving.

Chef tips

• If bone-in chicken thighs aren’t available, boneless, skin-on thighs work well too, but reduce cooking time by 5 minutes and check for doneness early.
• Use low-sodium chicken broth to control salt level, but you can substitute with vegetable broth for a lighter flavor.
• To make this gluten-free, ensure your chicken broth is certified gluten-free and avoid adding breaded chicken cuts.
• For extra aroma, add a squeeze of fresh lemon juice or some lemon zest to the dish when serving.