# Needed Ingredients:
→ Proteins
01 - 4 boneless, skinless chicken thighs
→ Grains
02 - 1 cup long-grain white rice
→ Vegetables
03 - 1 medium onion, diced
04 - 2 garlic cloves, minced
05 - 1 medium carrot, diced
06 - 1 cup frozen peas
→ Liquids
07 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
08 - 1 teaspoon paprika
09 - 1 teaspoon dried thyme
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
→ Oils
12 - 1 tablespoon olive oil
# Preparation Steps:
01 - Warm olive oil in a large pot over medium heat.
02 - Season chicken thighs with salt, black pepper, paprika, and dried thyme.
03 - Sear chicken thighs on both sides until golden brown, approximately 3 minutes per side. Remove and set aside.
04 - In the same pot, sauté onion, garlic, and carrot until softened, about 4 minutes.
05 - Add rice to the pot and stir for 1 minute to coat grains with oil and flavors.
06 - Pour in chicken broth and bring the mixture to a boil.
07 - Nestle chicken thighs into the rice mixture, reduce heat to low, cover, and simmer for 20 minutes.
08 - Add frozen peas, cover again, and cook for an additional 5 minutes until the rice is tender and chicken is fully cooked.
09 - Fluff the rice with a fork, adjust seasoning if needed, and serve hot.
