Manisha Das
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, thyme, and paprika.
In the same pot, add the diced onion. Sauté for about 3 minutes until translucent.
Stir in the rice, then add the chicken broth. Bring to a boil.
Return the browned chicken to the pot, along with the frozen peas and carrots. Stir to combine.
Reduce heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
Once cooked, fluff the rice with a fork. Garnish with fresh parsley if desired and serve warm.
This one-pot chicken and rice meal is not only easy to prepare but also comforting and satisfying. Perfect for busy weeknights!