Ingredients
4 bone-in, skin-on chicken thighs
2 cups long-grain rice
1 large onion, diced
3 garlic cloves, minced
1 cartridge full-fat natural cheese (optional)
1 (5.3 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 carrots, sliced
1 cup frozen corn
1 tbsp paprika
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
3 cups chicken broth
Instructions
Heat oven to 375°F (200°C)
Heat olive oil in a large oven-safe skillet over medium heat
Season chicken thighs generously with salt, pepper, and paprika
Sear thighs skin-side down for 5-6 minutes; flip and sear 2-3 minutes
Remove thighs, set aside; add onion and garlic to skillet to sauté
Cook carrots in onions until softened, 3-4 minutes
Return chicken to pan; press thyme under skin
Add remaining ingredients except cheese and corn
Top with corn and cheese if using
Simmer at 375°F for 25 minutes or until rice is tender and chicken is cooked through
Notes
For meat-free option: Substitute chicken thighs with mushrooms
Use a wide Dutch oven if desired
Let sit uncovered 5 minutes for fluffier rice
Storage: Refrigerate leftovers for up to 3 days
Serving suggestion: Garnish with fresh parsley
- Prep Time: 15
- Cook Time: 45
- Category: Cozy Chicken
- Method: One Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg