Juicy Stove Top Chicken Thighs Easy Chicken Thighs Dinner Recipe from diethood.com
Description
This boneless skinless chicken thigh and rice recipe is a one-pot meal that is perfect for a quick and easy weeknight dinner. The chicken thighs are baked in the oven with rice, vegetables, and spices for a flavorful and healthy meal that the whole family will love. This recipe is also great for meal prep and can be made ahead of time for easy lunches throughout the week.
Prep Time
Preparation for this recipe takes only 15 minutes.
Cook Time
The cook time for this recipe is 45 minutes.
Ingredients
For this recipe, you will need: - 1 pound boneless, skinless chicken thighs - 1 cup long-grain rice - 1 onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, chopped - 1 green bell pepper, chopped - 1 can diced tomatoes, drained - 2 cups chicken broth - 2 teaspoons paprika - 1 teaspoon ground cumin - Salt and black pepper, to taste - Fresh parsley, chopped (optional)
Equipment
To make this recipe, you will need: - A large oven-safe pot or Dutch oven with a lid - Measuring cups and spoons - Cutting board and knife - Mixing spoon
Method
1. Preheat the oven to 375°F. 2. In a large oven-safe pot or Dutch oven, combine the rice, onion, garlic, bell peppers, diced tomatoes, chicken broth, paprika, cumin, salt, and black pepper. Stir to combine. 3. Arrange the chicken thighs over the rice mixture. 4. Cover the pot with the lid and bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the rice is tender. 5. Remove from the oven and let rest for 5 minutes before serving. 6. Sprinkle with fresh parsley, if desired.
Notes
- You can use any color bell pepper you like in this recipe. - If you prefer, you can use bone-in chicken thighs, but the cook time will be longer. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
This recipe makes 4 servings. Each serving contains: - Calories: 420 - Fat: 8g - Carbohydrates: 53g - Protein: 33g - Sodium: 630mg - Fiber: 4g - Sugar: 6g
Recipe Tips
- Be sure to use an oven-safe pot or Dutch oven with a tight-fitting lid to prevent the liquid from evaporating during baking. - You can substitute the chicken broth with vegetable broth for a vegetarian version of this recipe. - For a spicier version, add a diced jalapeno pepper to the rice mixture.
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