Savory Chicken and Rice

Ingredients

• •4 boneless, skinless chicken thighs (about 1 lb)
• •1 cup long-grain white rice
• •2 cups chicken broth
• •1 small onion, diced
• •2 cloves garlic, minced
• •1 red bell pepper, chopped
• •1 tbsp olive oil
• •1 tsp paprika
• •1 tsp dried thyme
• •1/2 tsp salt
• •1/2 tsp black pepper
• •1 cup frozen peas (optional)
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Add minced garlic and chopped red bell pepper. Cook for an additional 2 minutes until softened.

4. 4

   Push the vegetables to one side of the skillet and add the chicken thighs. Season with paprika, thyme, salt, and black pepper. Sear the chicken for 3-4 minutes on each side until browned.

5. 5

   Pour in the rice and chicken broth, stirring to combine everything well. If using, add the frozen peas on top.

6. 6

   Bring the mixture to a simmer, then cover the skillet with a lid or aluminum foil and transfer to the preheated oven.

7. 7

   Bake for 30 minutes. Remove from the oven, let it sit for about 5 minutes before serving. Fluff the rice with a fork and garnish with chopped parsley if desired.