Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup long-grain white rice
- 4 cloves fresh garlic, minced
- 1 large onion, chopped
- 1 cup bell peppers, diced (any color)
- 2 cups low-sodium chicken broth
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until translucent (about 5 minutes).
- Season chicken thighs with salt and pepper; add to the pot and brown on both sides (about 4-5 minutes each).
- Stir in bell peppers and rice, mixing well.
- Pour in chicken broth and add thyme and oregano; stir gently.
- Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until rice is tender.
- Fluff with a fork before serving.
Notes
- For added color and nutrition, consider adding frozen peas during the last few minutes of cooking.
- This dish can be made ahead of time; just reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg