This easy recipe for chicken with rice and peas is a delicious dinner option for the whole family. It’s also a great way to use up leftovers. Made with simple ingredients, it can be ready in no time!
- 6 boneless chicken thighs
- 1 cup long-grain white rice
- 2 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups chicken broth
- 1/2 cup frozen peas
Heat a large skillet over medium-high heat. Add the chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.
Add the garlic and onion to the pan and cook until softened, about 3 minutes. Add the paprika, cumin, salt, and pepper and stir to combine. Add the rice and stir to coat in the spices.
Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the liquid is absorbed. Add more water if needed.
Return the chicken thighs to the pan along with the peas. Cover and cook for an additional 10 minutes or until the chicken is cooked through.
