Description
A simple one-pot chicken and rice dish with Southern roots.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 lb boneless, skinless chicken thighs, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and bell pepper. Cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add rice, chicken, salt, pepper, paprika, and thyme. Stir well.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let sit for 5 minutes before serving.
Notes
- Use bone-in chicken for richer flavor.
- Add hot sauce for extra spice.
- Leftovers keep for 3 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: one-pot chicken perloo, easy chicken and rice, Southern recipes