Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 1/2 cups long-grain white rice, uncooked and rinsed
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup frozen peas

Instructions:

  1. Season the chicken thighs with salt, pepper, and paprika. Heat olive oil in a large heavy bottomed pot over medium high heat. Sear chicken for 3–5 minutes per side until golden brown and sizzling; remove and set aside. Note: Don't crowd the pan or the chicken will steam
  2. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook for 4–6 minutes until vegetables have softened and become translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the rinsed rice, coating the grains in the oil and juices for 2 minutes until the edges of the rice look translucent. This is where the flavor builds.
  4. Pour in the chicken broth, thyme, and bay leaf. Stir gently to scrape up any brown bits from the bottom of the pot.
  5. Return the seared chicken and any juices to the pot, nestling the meat into the rice. Bring the liquid to a boil.
  6. Cover with a tight lid and reduce heat to low. Simmer for 18–20 minutes without lifting the lid. Trust the process here.
  7. Remove from heat and let sit, covered, for 5 minutes. This is the resting phase that prevents the rice from sticking to the bottom.
  8. Remove the lid, discard the bay leaf, and stir in the frozen peas. Gently fluff the rice with a fork until it's light and airy.