One-Pot Chicken & Rice with Carrots

Est. Cost: $9.00 | $1.50 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Chicken thighs braised right on top of seasoned rice and carrots so every grain takes on the flavor. One pot in, one pot out.

Ingredients

Directions

Step 1: Season the chicken thighs generously with salt, pepper and paprika.

Step 2: Brown them skin-side down in a deep oven-safe pan over medium-high heat for 6 minutes, then turn and move them to a plate.

Step 3: Cook the onion and carrots in the rendered fat for 5 minutes, then add the garlic.

Step 4: Stir in the rice and broth and bring to a simmer.

Step 5: Nestle the chicken back on top, cover, and cook 25 minutes until the rice is tender and the chicken is cooked through.

Step 6: Let it stand 5 minutes covered before serving.

Chef's Tip: Brown the chicken skin-side down first and leave the rendered fat in the pan for the rice to cook in.

Save by using thighs deliver more flavor per dollar than any other cut of chicken and Serve with a simple cucumber salad.