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Savory Herb-Infused One-Pot Chicken and Rice is a comforting and satisfying dish that brings the whole family together at the dinner table. This recipe stands out not only for its delightful flavors but also for its convenience as a one-pot meal. With tender chicken thighs infused with aromatic herbs and spices, combined with fluffy rice and colorful vegetables, this dish is perfect for both cozy family gatherings and quick weeknight dinners.

Flavorful One-Pot Chicken and Rice Dish

Discover the ultimate family meal with this Savory Herb-Infused One-Pot Chicken and Rice recipe. Combining tender chicken thighs, fluffy rice, and colorful veggies, this dish is a wholesome and convenient option for cozy dinners or busy weeknights. Infused with aromatic herbs and spices like thyme and smoked paprika, every bite is sure to please. Enjoy the simplicity of one-pot cooking that delivers comfort and heartiness in every serving. Try it for your next family gathering!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice (like jasmine or basmati)

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup diced carrots

1 cup frozen peas

4 cups chicken broth

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Heat the Oil: In a large, deep pot or Dutch oven, heat the olive oil over medium heat.

    Sear the Chicken: Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken thighs and sear for about 5 minutes on each side until golden brown. Remove from the pot and set aside.

      Sauté the Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and diced carrots, cooking for another 2 minutes until fragrant.

        Stir in the Rice and Spices: Add the rice to the pot, stirring well to coat with the oil and vegetables. Then, sprinkle in the thyme, smoked paprika, and cumin, mixing everything together for about a minute.

          Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, place the seared chicken thighs back into the pot, cover with a lid, and simmer for 20 minutes.

            Include the Peas: After 20 minutes, add the frozen peas on top (do not stir) and cover again. Cook for an additional 5 minutes until the rice is tender and has absorbed all the liquid.

              Rest and Fluff: Remove the pot from heat and let it sit, covered, for 5 minutes. This allows the flavors to meld. Afterward, remove the lid, fluff the rice with a fork, and place the chicken on top.

                Garnish and Serve: Sprinkle with chopped fresh parsley and serve with lemon wedges for an extra zing.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings