Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice (jasmine or basmati)
- 2 cups low-sodium chicken broth
- 2 tbsp extra virgin olive oil
- 1 cup fresh vegetables (bell peppers and onions), chopped
- 1 tsp garlic powder
- 1 tsp paprika (sweet or smoked)
- Salt & pepper, to taste
Instructions
- Prep your ingredients: Chop vegetables into bite-sized pieces.
- Heat the oil in a large skillet over medium heat until shimmering.
- Sear the chicken thighs in a single layer for 5-7 minutes per side until golden brown.
- Add chopped vegetables, garlic powder, and paprika; sauté for 3-4 minutes.
- Stir in the rice and pour in the chicken broth. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for about 20 minutes until the rice absorbs all the liquid. Fluff with a fork before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg