Ingredients

• Olive oil - 2 tablespoons
• Chicken thighs - 4 pieces
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Onion - 1 medium, chopped
• Garlic cloves - 3, minced
• Chicken broth - 2 cups
• Long-grain white rice - 1 cup
• Carrot - 1 large, diced
• Frozen peas - ½ cup
• Paprika - 1 teaspoon
• Parsley - 2 tablespoons, chopped

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Season chicken thighs with salt and black pepper.

3. 3.

   Brown the chicken on both sides, then remove and set aside.

4. 4.

   In the same pot, sauté chopped onion until translucent.

5. 5.

   Add minced garlic and cook for another minute.

6. 6.

   Pour in chicken broth and bring to a simmer.

7. 7.

   Stir in rice, diced carrot, and paprika.

8. 8.

   Return the chicken to the pot, cover, and simmer on low heat for 25 minutes.

9. 9.

   Add frozen peas and cook for an additional 5 minutes.

10. 10.

    Garnish with chopped parsley before serving.

Nutritional Facts