Ingredients
Scale
- 1.5 lbs Boneless, Skinless Chicken Thighs: Cut into 1-inch pieces – thighs are preferred for their flavor and tenderness, less prone to drying out during baking.
- 2 Tablespoons Olive Oil: Extra virgin, for sautéing and adding richness.
- 1 Large Yellow Onion: Finely chopped – forms the aromatic base of the dish.
- 2 Cloves Garlic: Minced – adds a pungent, savory depth.
- 3 Medium Carrots: Peeled and diced (about 1.5 cups) – provide sweetness, color, and nutritional value.
- 1.5 Cups Long-Grain White Rice: Uncooked, rinsed thoroughly – the starchy canvas that absorbs all the flavors.
- 3 Cups Chicken Broth: Low sodium preferred, to control the saltiness – provides moisture and savory flavor for the rice.
- 1 Teaspoon Dried Thyme: Or 1 tablespoon fresh, chopped – lends an earthy, slightly minty note.
- 1/2 Teaspoon Dried Rosemary: Or 1/2 tablespoon fresh, chopped – adds a piney, aromatic complexity.
- 1 Teaspoon Paprika: Sweet or smoked, for color and a mild peppery flavor.
- Salt, to taste: Approximately 1 teaspoon, adjust based on broth saltiness.
- Freshly Ground Black Pepper, to taste: Approximately 1/2 teaspoon.
- Optional: 1/2 Cup Frozen Peas: Added towards the end of baking for a pop of color and sweetness.
- Optional Garnish: Fresh Parsley or Green Onions: Chopped, for freshness and visual appeal.
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large Dutch oven.
- Sauté Aromatics: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté for 3-5 minutes, or until softened and translucent. Stir in the minced garlic and diced carrots, cooking for another 2-3 minutes until the garlic is fragrant and the carrots begin to soften slightly. Be careful not to burn the garlic.
- Brown the Chicken: If your skillet is large enough, push the vegetables to one side and add the chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding). Season the chicken with a pinch of salt and pepper. Cook for 2-3 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this stage, as it will finish cooking in the oven. If not using an oven-safe skillet, transfer the cooked vegetables and browned chicken to your prepared baking dish.
- Combine Ingredients: To the skillet (or baking dish), add the rinsed long-grain white rice, dried thyme, dried rosemary, paprika, remaining salt (start with about 3/4 teaspoon, you can adjust later if needed), and black pepper. Stir everything together gently to ensure the rice and chicken are evenly coated with the spices and mixed with the vegetables.
- Add Broth: Pour the chicken broth evenly over the rice and chicken mixture. Give it one last gentle stir to ensure the rice is mostly submerged in the liquid.
- Bake: Cover the baking dish tightly with aluminum foil or the lid of your Dutch oven. This is crucial for trapping steam and ensuring the rice cooks properly. Bake in the preheated oven for 40-45 minutes.
- Add Peas (Optional): If using frozen peas, carefully remove the dish from the oven after 40-45 minutes. Uncover, quickly scatter the peas over the top, and gently stir them in. Re-cover the dish.
- Continue Baking & Rest: Return the dish to the oven and bake for another 10-15 minutes, or until the rice is tender and all the liquid has been absorbed. The total baking time should be around 50-60 minutes. Once done, remove from the oven and let it stand, still covered, for at least 10 minutes. This resting period allows the steam to finish cooking the rice, resulting in a fluffier texture.
- Fluff and Serve: After resting, uncover the dish. Fluff the rice gently with a fork. Taste and adjust seasoning if necessary. Garnish with fresh parsley or chopped green onions if desired, and serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 500
- Fiber: 4g
- Protein: 35g