Description
A delicious and comforting smothered chicken and rice recipe that is loved by everyone.
Ingredients
Scale
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, and paprika, then brown them in the skillet.
- Remove chicken and set aside. In the same skillet, sauté onion, garlic, and bell pepper until softened.
- Add rice to the skillet and stir for a couple of minutes.
- Pour in chicken broth and bring to a boil.
- Return chicken to the skillet, cover, and reduce heat to low.
- Cook for about 25-30 minutes, or until rice is tender and chicken is cooked through.
- Serve hot and enjoy!
Notes
- For extra flavor, add herbs like thyme or parsley.
- This dish can be made with chicken breasts if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg