Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, chopped (any color)
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping the onion and bell peppers. Mince the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.
- Season chicken thighs with salt and pepper. Add to the pot and sear until golden brown on both sides, approximately 6-8 minutes.
- Stir in garlic, smoked paprika, and thyme; cook for another minute until fragrant.
- Pour in the rice and chicken broth; stir to combine and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid.
- Once cooked, fluff with a fork and serve hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg