One-Pot Wonder

Ingredients:

2 tablespoons olive oil

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

Salt and pepper, to taste

1 onion, diced

3 cloves garlic, minced

1 bell pepper, diced

1 cup long-grain rice

1 can (14.5 oz) diced tomatoes

2 cups chicken broth

1 teaspoon paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup frozen peas

1/4 cup fresh parsley, chopped

Directions:

Heat olive oil in a large pot or Dutch oven over medium heat. Season the chicken with salt and pepper, then add to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and bell pepper, cooking for another 2 minutes.

Add the rice to the pot, stirring to coat with the oil and vegetables. Cook for 1-2 minutes, allowing the rice to lightly toast.

Pour in the diced tomatoes, chicken broth, paprika, thyme, and oregano. Stir well to combine.

Return the browned chicken to the pot. Bring to a simmer, cover, and cook on low heat for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Add the frozen peas and cook for an additional 5 minutes until heated through.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 385 kcal | Servings: 4 servings