Chicken and Rice

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1.5 cups long grain white rice
• 3 cups chicken broth
• 1 medium onion
• 3 cloves garlic
• 1 tbsp olive oil
• 1 tsp paprika
• salt and black pepper

Directions

1. Dice the onion and mince the garlic. Cut chicken thighs into bite-sized pieces and season generously with salt, pepper, and paprika.
2. Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken and cook for about 5 minutes until lightly browned, then transfer to a plate.
3. In the same pot, sauté the onion for 3 minutes until soft, then add the garlic and stir for 30 seconds.
4. Add the rice to the pot and stir it around for 1 minute to lightly toast it with the onion and garlic.
5. Pour in the chicken broth and nestle the browned chicken pieces on top. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes.
6. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and serve.

More recipes to try

Mashed Potatoes Key Lime Pie Buttermilk-Soaked Oven-Fried Chicken Sheet-Pan Chicken Fajitas Golden Turmeric Chickpea Curry Roast Chicken