Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs, diced
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, uncooked
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken, onion, carrots, and celery; cook until chicken is golden and veggies begin to soften (5–7 mins).
- Add garlic and cook 1 minute until fragrant. <li id="instruction-step-3" Stir in rice, broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 18–20 minutes, or until rice is tender and chicken reaches 165°F.
- Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
- For extra richness, stir in 2 tbsp butter at the end.
- Swap rice for quinoa (adjust cooking time) or use leftover cooked rice (add at the end).
- Make it creamier by adding ½ cup heavy cream or coconut milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 245 Kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
