Ingredients
Scale
- 4 pieces boneless, skinless chicken thighs (about 1.5 pounds)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 lemon juice and zest
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute, just until fragrant.
- Add the chicken thighs to the pot, browning them for about 5 minutes on each side.
- Once browned, remove the chicken and set aside. In the same pot, add the rice, chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Stir well.
- Return the chicken to the pot, nestling it into the rice mixture. Bring everything to a boil.
- Reduce the heat to low, cover, and let it simmer for 20-25 minutes until the rice is cooked and chicken is tender.
- If using peas, stir them in during the last 5 minutes of cooking.
- Once done, fluff the rice with a fork and garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 30