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- 1 pound boneless, skinless chicken thighs - 1 cup jasmine or basmati rice - 4 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup frozen mixed peas and carrots - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish (optional)

Homestyle Chicken and Rice Bowl

Discover the ultimate comfort food with this homestyle chicken and rice bowl recipe. Featuring tender chicken thighs, fluffy jasmine or basmati rice, and a colorful blend of vegetables, this hearty dish is perfect for cozy family dinners or casual gatherings. With simple ingredients and easy preparation, you'll enjoy a delicious meal that warms the soul. Explore the rich flavors and satisfying textures that make this bowl a beloved staple in kitchens everywhere.
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups jasmine or basmati rice

4 cups low-sodium chicken broth

1 medium yellow onion, diced

3 cloves garlic, minced

1 cup frozen mixed peas and carrots

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Start by seasoning the chicken thighs generously with salt, pepper, smoked paprika, and garlic powder. For the best flavor, let the seasoned chicken marinate for 15 minutes at room temperature.

    Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent and soft, approximately 5 minutes. Next, stir in the minced garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant and lightly golden.

      Cook the Chicken: Add the marinated chicken thighs to the pot, browning them on both sides for about 4-5 minutes each. At this stage, the chicken does not need to be fully cooked as it will continue to cook with the rice.

        Add Rice and Broth: Once the chicken is browned, stir in the rice, ensuring it is mixed evenly with the chicken and aromatics. Pour in the chicken broth, then add the dried thyme along with additional salt and pepper to taste. Increase the heat and bring everything to a boil.

          Simmer: After reaching a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. During this time, the rice will cook through and absorb most of the liquid, becoming tender.

            Incorporate Vegetables: In the final 5 minutes of cooking, add the frozen peas and carrots to the pot. Cover again and allow them to heat through and blend into the dish.

              Finish and Serve: Once the rice is fluffy and has absorbed the liquid, remove the pot from heat. Let it sit for 5 minutes to allow flavors to meld. Using two forks, shred the chicken into bite-sized pieces and gently fold it back into the rice mixture.

                Garnish: Spoon generous portions of the chicken and rice mixture into bowls. Finish with a sprinkle of freshly chopped parsley for an added burst of color and freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings