Ingredients
4 bone-in skin-on chicken thighs
1 cup jasmine rice
1 onion, chopped
2 lemons (zested and juiced)
3 garlic cloves, minced
2 carrots, sliced
1 cup peas
3 cups chicken broth
2 tbsp olive oil
1 tsp turmeric
1 tbsp dried parsley
Salt and pepper to taste
Instructions
Pat chicken dry; season with salt, pepper, and turmeric.
Heat oil in a large skillet; cook chicken skin-side down until golden (10 mins).
Stir in rice, onions, garlic, lemon zest, and turmeric.
Pour in broth and reduce to a low simmer (25 mins).
Add carrots and peas; cook until moisture evaporates.
Let rest 5 minutes before serving with lemon juice and parsley.
Notes
Use bone-in thighs for crispy skin and juiciness
Substitute rice with quinoa or cauliflower rice if needed
Add frozen mixed veggies for convenience
Skip alcohol entirely in recipe
Adjust lemon zest to taste
- Prep Time: 20
- Cook Time: 35
- Category: Cozy Chicken
- Method: Simmering
- Cuisine: Modern American
- Diet: Omnivore (halal/non-alcoholic)
Nutrition
- Serving Size: 1 portion of rice with 2 chicken thighs
- Calories: 540
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 110mg