One-Pot Chicken and Rice with Vegetables

Instructions

1. 1

   Season chicken thighs with 1 teaspoon salt, pepper, paprika, garlic powder, onion powder, and thyme.

   3min
2. 2

   Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken skin-side down and cook for 5-6 minutes until golden brown. Flip and cook 3 more minutes. Remove and set aside.

   9min
3. 3

   In the same pot, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

   3min
4. 4

   Add uncooked rice to the pot and stir for 1 minute to toast lightly. Pour in chicken broth and add remaining 1/2 teaspoon salt.

   2min
5. 5

   Return chicken thighs to the pot, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   15min
6. 6

   Add frozen mixed vegetables around the chicken, cover, and cook for 5 more minutes until rice is tender and liquid is absorbed.

   5min
7. 7

   Remove from heat and let stand 5 minutes. Check that chicken reaches 165°F internal temperature. Garnish with fresh parsley before serving.

   5min