Ingredients:
- 1.5 lbs chicken thighs, boneless and skinless
- 2 tbsp avocado oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1.5 cups long grain white rice, rinsed
- 2.5 cups low sodium chicken broth
- 0.5 cup frozen peas
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions:
- Season the 1.5 lbs of chicken thighs with half the salt and pepper. Heat the 2 tbsp of avocado oil in your skillet over medium high heat. Add the chicken and cook for 5 minutes per side until a deep golden crust forms. Remove the chicken to a plate (it won't be fully cooked yet).
- In the same pan, add the diced onion. Cook for 4 minutes until translucent and soft, scraping up any brown bits. Stir in the 3 cloves of minced garlic, 1 tsp smoked paprika, and 1 tsp dried thyme. Cook for 1 minute until fragrant and aromatic.
- Add the 1.5 cups of rinsed rice to the pan. Stir constantly for 2 minutes until the grains are coated in oil and smell toasted. Note: This prevents the rice from becoming gummy later.
- Pour in the 2.5 cups of chicken broth and the remaining salt and pepper. Stir once to combine. Place the chicken thighs (and any accumulated juices) back into the pan, nestling them into the rice.
- Bring the liquid to a boil, then immediately turn the heat to low. Cover with a tight lid. Simmer for 18 to 20 minutes until the liquid is fully absorbed and the rice is tender.
- Turn off the heat. Quickly lift the lid, scatter the 0.5 cup of frozen peas over the top, and replace the lid immediately. Let it sit for 5 minutes until the peas are bright green and heated through. Note: Residual heat is all you need for frozen peas.
- Remove the lid and use a fork to fluff the rice around the chicken. Sprinkle with the 2 tbsp of fresh parsley.
- Serve immediately with lemon wedges on the side. Squeeze the lemon over the chicken and rice just before eating to make the flavors pop.