Chicken, rice, and veggies cook together in one skillet for an easy, flavorful all-in-one dinner.
# Components:
→ Chicken Base
01 - 6 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 teaspoon paprika
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon dried oregano
08 - Salt and freshly ground black pepper, to taste
→ Rice and Vegetables
09 - 1 1/2 cups long-grain white rice
10 - 2 1/2 cups chicken broth
11 - 1 can (14.5 oz) diced tomatoes, drained
12 - 1 red bell pepper, chopped
13 - 1 cup frozen peas
14 - 2 medium carrots, diced
15 - 1/2 cup corn kernels
→ For Serving
16 - Fresh parsley, chopped
17 - Lemon wedges
18 - Grated Parmesan cheese (optional)
# Directions:
01 - Pat chicken thighs dry and season with salt, black pepper, and paprika. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 to 6 minutes until the skin is golden brown, then flip and cook for an additional 3 minutes. Remove chicken from skillet and set aside.
02 - Using the same skillet, add diced onion and cook over medium heat for 3 to 4 minutes until softened. Stir in minced garlic, dried thyme, and dried oregano, cooking for 1 minute until fragrant.
03 - Add long-grain white rice and stir to evenly coat in the aromatics. Pour in chicken broth and add the drained diced tomatoes. Stir and bring mixture to a simmer.
04 - Return the seared chicken thighs to the skillet, nestling them into the rice. Scatter chopped red bell pepper and diced carrots around the chicken. Cover and cook over low heat for 20 minutes.
05 - Add frozen peas and corn kernels over the rice during the final 5 minutes of cooking. Keep covered and let stand off the heat for an additional 5 minutes to allow flavors to meld.
06 - Uncover, garnish with fresh chopped parsley, and serve hot with lemon wedges and grated Parmesan cheese as desired.
