Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 ½ cups long-grain white rice, uncooked
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions:

  1. Heat olive oil in a deep skillet or Dutch oven over medium-high heat.
  2. Season chicken pieces with salt and pepper.
  3. Add chicken to the pot in a single layer and sear without moving for 3-4 minutes until a brown crust forms. Flip and brown the other side, then remove chicken to a plate.
  4. Reduce heat to medium. Melt butter in the remaining chicken fat.
  5. Add onions and carrots, stirring until the onions are translucent.
  6. Stir in the garlic and uncooked rice, tossing constantly for 2 minutes until the rice smells nutty and looks slightly translucent at the edges.
  7. Pour in the chicken broth, scraping the bottom of the pot to release the brown bits.
  8. Stir in the thyme and add the bay leaf.
  9. Return the browned chicken and any accumulated juices to the pot.
  10. Bring to a boil, then immediately reduce heat to low, cover with a tight lid, and simmer for 18-20 minutes.
  11. Remove the lid and stir in the frozen peas, allowing residual heat to cook them for 2 minutes.
  12. Turn off the heat and let the pot sit, covered, for 5 minutes.
  13. Fluff with a fork before serving.