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- 2 chicken thighs, bone-in and skin-on - 1 cup jasmine rice, rinsed - 2 cups low-sodium chicken broth - 1 cup bell peppers, diced (mixed colors) - 1 cup zucchini, diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon turmeric - 2 tablespoons olive oil - Salt and pepper to taste This recipe is easy to follow. The chicken thighs give great flavor. I prefer bone-in and skin-on for the best taste. Rinsing the jasmine rice removes extra starch. This helps the rice stay fluffy. The bell peppers add color and sweetness. They also bring a nice crunch to the dish. Zucchini is another great choice. It cooks quickly and soaks up flavors well. Onion and garlic are key for making the base tasty. They create a fragrant aroma when cooked. For spices, smoked paprika is my go-to. It adds a nice depth. Dried oregano brings a hint of earthiness. Turmeric gives a warm color and flavor. Olive oil is perfect for cooking. It helps to sear the chicken nicely. Don't forget salt and pepper. They enhance every ingredient in the pot. Gather all these ingredients, and you are ready to create a flavorful family meal! Seasoning First, season the chicken thighs. Use salt, pepper, and smoked paprika. Make sure to coat both sides well. This adds flavor to the chicken. Searing Next, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Sear them for about 5-6 minutes until they turn golden brown. Flip the chicken and sear the other side for 5 minutes. Once done, remove the chicken and set it aside. Sautéing onion and garlic In the same pot, add the chopped onion and minced garlic. Sauté them for 2-3 minutes until the onion becomes translucent and soft. This will create a rich base for your dish. Adding bell peppers and zucchini Now, stir in 1 cup of diced bell peppers and 1 cup of diced zucchini. Cook for another 3-4 minutes, allowing the veggies to soften. This adds color and nutrition to your meal. Adding rice and broth Next, add 1 cup of rinsed jasmine rice to the pot along with 2 cups of low-sodium chicken broth. Sprinkle in 1 teaspoon of dried oregano and 1/2 teaspoon of turmeric. Stir well to mix everything together. Placing chicken on top Place the seared chicken thighs on top of the rice mixture. Make sure the skin-side faces up. This helps keep the chicken moist during cooking. Simmering process Bring the broth to a gentle simmer. Cover the pot with a lid and lower the heat to medium-low. Let it cook for about 20-25 minutes. The rice should be tender and absorb most of the liquid. After cooking, remove the pot from the heat. Let it sit, covered, for 5 minutes. Fluff the rice gently with a fork. This makes sure the chicken is evenly mixed in. To get perfect rice texture, rinse your jasmine rice well. This removes excess starch, making it fluffy. Use a 2:1 ratio of broth to rice. This ratio helps the rice cook evenly and absorb flavor. Check the rice at the end of cooking. If it seems too dry, add a splash of broth. Always taste as you cook. Adjust seasoning to your liking, adding salt or pepper as needed. Garnishing your dish adds color and taste. Fresh parsley works well; sprinkle it on just before serving. You can also add a squeeze of lemon juice for brightness. Serving directly from the pot is fun and casual. This keeps the meal warm and inviting. Use a large spoon to dish out portions. A sturdy pot or Dutch oven is best for this recipe. It heats evenly and retains heat well. Look for one with a tight-fitting lid. This helps trap steam and keeps everything moist. Use a good knife for prep work. A sharp knife makes chopping veggies easier and safer. Always keep your knife clean and sharp for best results. {{image_2}} You can change the chicken thighs to chicken breast. Chicken breast cooks faster and stays lean. Just adjust the cooking time to about 15-20 minutes. For a vegetarian option, use chickpeas or tofu. Both add protein and soak up flavors well. If you want to switch out jasmine rice, try brown rice. It has more fiber and a nutty taste. Just remember, brown rice needs more water and longer cooking time. You can also use quinoa. Quinoa cooks quickly and has a nice crunch. It’s a great gluten-free choice too. Feel free to swap in other veggies too. Carrots, peas, or spinach work well in this dish. You can use frozen vegetables for a quick meal. Seasonal veggies like pumpkin or squash also add a unique flavor. Get creative and use what you have on hand! After you enjoy your meal, let the leftovers cool down. Store them in the fridge within two hours. Use airtight containers to keep the moisture in and the flavors fresh. This helps prevent spoilage and keeps your dish tasty. Label the containers with the date for easy tracking. You can reheat your chicken and rice in two ways: the microwave or stovetop. For the microwave, place the food in a microwave-safe bowl. Heat it for one minute, then stir and check the temperature. If it needs more time, heat in 30-second bursts. On the stovetop, use a small pan over low heat. Add a splash of broth or water to keep it moist. Stir gently until heated through. This method helps maintain the texture of the rice. To freeze leftovers, let them cool completely. Place them in freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. Label the bags with the date and contents. When you're ready to eat, thaw the dish overnight in the fridge. Reheat it using the stovetop method for the best results. Yes, you can use brown rice. However, brown rice takes longer to cook. You need to increase the cooking time to about 40-45 minutes. Add an extra cup of broth to keep moisture. The texture will be chewier, and the flavor will be heartier. Adjust your seasonings to match the richer taste of brown rice. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the thigh. The meat should be white and the juices should run clear. No pink should be visible. Yes, you can make this dish ahead of time. Cook the chicken and rice as directed. Let it cool before placing it in the fridge. You can store it for up to three days. Reheat it on the stove with a splash of broth to restore moisture. This makes meal prep easy and saves time on busy days. In this blog post, we explored a delicious chicken and rice dish. I shared the main ingredients and how to prepare them step by step. You learned tips for cooking, serving, and storing. I also provided various options to change the recipe to fit your taste. Cooking is fun and flexible. Feel free to try your own twists on this dish. Enjoy your meal, and remember, practice makes perfect in the kitchen!

One Pot Chicken Rice Veggies

Savor the goodness of One Pot Chicken Rice Veggies with this easy and delicious recipe! Juicy chicken thighs, fragrant jasmine rice, and colorful veggies come together in one pot for a hearty meal that's perfect for busy evenings. Discover how simple cooking can be while enjoying a nutritious dish. Click to explore this quick recipe and impress your family tonight! #OnePotMeals #ChickenRecipes #EasyCooking #HealthyDinner
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Ingredients
  

2 chicken thighs, bone-in and skin-on

1 cup jasmine rice, rinsed

2 cups low-sodium chicken broth

1 cup bell peppers, diced (mixed colors)

1 cup zucchini, diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon turmeric

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

    Season the chicken thighs with salt, pepper, and smoked paprika on both sides.

      Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-6 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove the chicken and set aside.

        In the same pot, add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.

          Stir in the diced bell peppers and zucchini, cooking for another 3-4 minutes until they begin to soften.

            Add the rinsed jasmine rice, dried oregano, turmeric, and chicken broth to the pot. Stir well to combine all the ingredients.

              Place the seared chicken thighs on top of the rice mixture, skin-side up. Bring the broth to a gentle simmer, then cover the pot with a lid.

                Lower the heat to medium-low and let it cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.

                  Once done, remove the pot from heat and let it sit, covered, for 5 minutes. Then gently fluff the rice with a fork, ensuring the chicken is evenly distributed.

                    - Presentation Tips: Serve the one pot dish directly from the pot for a rustic look, garnished with fresh parsley on top. Enjoy hot!

                      Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4