Description
A Middle Eastern-inspired one-pan meal combining tender chicken, fluffy rice, and savory broth for a protein-rich, comforting dish with crispy edges and soft vegetables.
Ingredients
Chicken thighs (boneless, skinless) 1.5 lbs
Long grain rice 2 cups
Carrots (small-dice) 1 cup
Green peas (frozen) 1 cup
Chicken broth 3 cups
Olive oil 3 tbsp
Soy sauce (low-sodium) 2 tbsp
Ginger (minced) 1 tbsp
Garlic (minced) 3 cloves
Onions (optional) 1 medium
Instructions
Rinse rice in cold water until water runs clear
Pat chicken dry with paper towels
Preheat oven to 375°F (190°C)
Sear chicken in 2 tbsp oil in an oven-safe Dutch oven until golden (2-3 minutes per side)
Remove chicken from pan
Add remaining 1 tbsp oil to pan. Sauté onions (optional), garlic, and ginger for 2 minutes until fragrant
Add carrots and rice, stirring for 3-5 minutes
Return chicken to pan. Pour in broth, soy sauce, and water if needed
Cover and bake for 45 minutes
Uncover, add peas, and bake 10-15 minutes until rice is done
Let rest 10 minutes before serving
Notes
Optional onions can be sautéed for extra flavor
Peas added last preserve their texture
Use a heavy Dutch oven for even baking
Leftovers store well for 3-4 days
Substitute vegetable broth for a vegetarian version
- Prep Time: 15
- Cook Time: 75
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1400mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg