Step by step

Method

4 steps

1. 1

   Pat 4 boneless skinless chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a Dutch oven or deep skillet over medium-high. Brown the chicken 3–4 minutes per side until golden; transfer to a plate (it won't be cooked through yet).

2. 2

   Lower heat to medium. Cook 1 small diced yellow onion and 2 diced carrots 5 minutes until the onion softens. Stir in 2 minced garlic cloves for 30 seconds. Add 1 cup long-grain white rice and ½ teaspoon paprika; toast 1 minute, stirring, until the rice looks glossy.

3. 3

   Pour in 2 cups low-sodium chicken broth and scrape up any browned bits. Nestle the chicken (and juices) on top of the rice. Bring to a simmer, cover, and cook over medium-low 18–20 minutes until the rice is tender, the liquid is absorbed, and the chicken hits 165°F.

4. 4

   Scatter 1 cup frozen peas over the top, cover 2 minutes to warm through, then fluff the rice around the chicken and finish with 2 tablespoons chopped parsley. You want tender chicken over fluffy one-pot rice — not crunchy undercooked grains or a scorched sticky bottom.