:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/TSnC99QfIBw8IST9yZM6/10fc419e5aefcca566c11649ac6054.png "Homemade Old-Fashioned Chicken and Rice Recipe")
Homemade Old-Fashioned Chicken and Rice Recipe
Taste the comforting simplicity of a home-cooked meal with this delightful chicken and rice recipe. The tender chicken mixed with flavorful rice will create a symphony of flavors that will satisfy your taste buds. Great for a mid-week dinner, this dish is a perfect one-pot meal that's high in protein and carbohydrate.
Ingredients
- 2 cups of long grain rice
- 4 bone-in chicken thighs
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 4 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 tbls of olive oil
- Fresh parsley for garnish
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Directions
Heat the olive oil over medium heat in a large skillet. Add the chicken thighs, season with salt, pepper, and paprika. Cook until the chicken is browned on both sides. Transfer the chicken to a plate and set aside.
In the same skillet, sauté the onion, garlic, and bell pepper until softened. Add the rice and cook for a few more minutes.
Return the chicken thighs to the skillet. Add the chicken broth and dried thyme, then bring to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 30-40 minutes, or until the rice is cooked and the chicken is fully cooked.
Garnish with fresh parsley before serving.
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TammersHomemade Old-Fashioned Chicken and Rice Recipe
Taste the comforting simplicity of a home-cooked meal with this delightful chicken and rice recipe. The tender chicken mixed with flavorful rice will create a symphony of flavors that will satisfy your taste buds. Great for a mid-week dinner, this dish is a perfect one-pot meal that's high in protein and carbohydrate.
Heat the olive oil over medium heat in a large skillet. Add the chicken thighs, season with salt, pepper, and paprika. Cook until the chicken is browned on both sides. Transfer the chicken to a plate and set aside.
In the same skillet, sauté the onion, garlic, and bell pepper until softened. Add the rice and cook for a few more minutes.
Return the chicken thighs to the skillet. Add the chicken broth and dried thyme, then bring to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 30-40 minutes, or until the rice is cooked and the chicken is fully cooked.
Garnish with fresh parsley before serving.
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