Savory Rice and Chicken Bowl

American · Autumn · 60 min · Serves 4 · By The Lesapor Kitchen

This rice and chicken bowl is a satisfying and healthy dish that combines pantry staples with fresh vegetables. Perfect for a cozy autumn dinner, this recipe is both hearty and delicious.

Ingredients

• 2 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 1 1/2 pounds boneless chicken thighs, cut into 1 inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 cup frozen peas, thawed
• Salt and pepper, to taste
• Chopped parsley, for garnish

Method

1. Rinse the rice under cold water until the water runs clear. Set aside.
2. In a large pot, bring 3 cups of chicken broth to a boil. Add the rice, reduce heat to low, cover, and let simmer for 18-20 minutes or until the rice is tender.
3. In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic, dried thyme, and paprika, and cook for another 1-2 minutes until fragrant.
5. Return the chicken to the skillet, add the thawed peas, and stir to combine. Season with salt and pepper to taste.
6. Fluff the cooked rice with a fork and divide it among serving bowls. Top each bowl with the chicken and vegetable mixture.
7. Garnish with chopped parsley before serving.