chicken and rice
This classic chicken and rice dish is both comforting and satisfying, combining tender chicken with flavorful rice. It’s a perfect one-pot meal that’s easy to prepare for a weeknight dinner or a cozy family gathering.
Equipment
- 1 Large skillet or pot with a lid
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Knife and cutting board
Ingredients
- 1 pound chicken breasts, boneless and skinless, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook until translucent (about 3-4 minutes).
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the chicken pieces to the skillet, season with paprika, salt, black pepper, and thyme. Cook until the chicken is browned on all sides (approximately 5-7 minutes).
- Once the chicken is cooked, add the rice to the skillet and stir until it’s coated with the oil and mixed with the chicken.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid and let it simmer for about 20 minutes.
- After 20 minutes, add the frozen peas and carrots mix to the skillet, stir gently, cover again and cook for an additional 5-10 minutes until the rice is tender and the liquid has been absorbed.
- Remove from heat and let it rest for a few minutes before serving. Fluff the rice with a fork and garnish with chopped parsley.
Notes
You can substitute chicken breasts with thighs for a richer flavor.
Feel free to add other vegetables like bell peppers or corn based on your preference.
This dish is excellent for leftovers and can be stored in the refrigerator for up to 3 days. Reheat before serving.