Description
A delicious one-pot meal featuring tender chicken thighs, rice, and a medley of vegetables, perfect for dinner.
Ingredients
Scale
- 1 1/2 lb boneless skinless chicken thighs (cut into 1 1/2 inch pieces)
- 2 tablespoons all-purpose flour
- 1/2 teaspoons black pepper
- 1 teaspoon sea salt (more if desired)
- 4 tablespoons avocado oil (or olive oil, divided 2 tablespoons for browning chicken and 2 for sautéing veggies)
- 1 red bell pepper (cubed)
- 1 medium onion (diced)
- 1 celery rib (chopped)
- 1 1/2 cups long grain rice (uncooked, rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 1/4 cups chicken broth
- 2 cups tomatoes (diced, canned or fresh)
- 1 cup peas (frozen, thawed)
- fresh parsley chopped (optional)
Instructions
- Coat the chicken: On a flat plate, mix flour with salt and pepper. Toss the chicken pieces in the mixture until lightly coated.
- Brown the chicken: Heat 2 tablespoons of oil in a dutch oven over medium heat. Add the chicken and cook until browned and fully cooked, turning occasionally. Remove the chicken from the pan and set aside.
- Cook the vegetables: In the same dutch oven, add the rest of the oil and add diced onion, chopped celery, and cubed red bell pepper, cook until slightly softened, stirring occasionally.
- Add the rice and spices: Stir in the rice and ground cumin and chili powder, then add broth, diced tomatoes, peas, and salt to taste. Bring to a gentle boil.
- Simmer the rice: Reduce the heat, cover, and simmer until the rice is partially cooked, about 10 minutes.
- Add the chicken back: Arrange the browned chicken on top of the rice without stirring it in. Cover and simmer until the rice is fully cooked and the chicken is heated through, about 10 more minutes. Turn off the heat let rest for 5 minutes.
- Serve: Garnish with fresh chopped parsley and enjoy!
Notes
- For a spicier version, add diced jalapeños or red pepper flakes.
- This recipe can be customized with different vegetables based on your preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg