Description
A comforting recipe featuring tender chicken thighs smothered in creamy rice, perfect for family dinners.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 cup frozen peas
- Chopped parsley for garnish (optional)
Instructions
- Season the chicken thighs with salt, pepper, garlic powder, and onion powder.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Stir in the rice, chicken broth, heavy cream, paprika, and thyme. Bring to a simmer.
- Return the chicken thighs to the skillet, skin-side up, and reduce the heat to low. Cover and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- In the last 5 minutes of cooking, add the frozen peas and stir gently to combine.
- Once done, remove from heat and let it sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper or some diced jalapeños to the onion mixture.
- Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option, adjusting cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg