Savory Chicken Broth Rice
Savory Chicken Broth Rice
Ingredients
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 garlic cloves, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season lightly with a pinch of salt and pepper.
⏱️ 2 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Do not cook through completely. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Stir in the rinsed long-grain white rice, coating it with the oil and aromatics. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
⏱️ 2 min
- 5
Pour in the low-sodium chicken broth, then add the dried thyme, kosher salt, and black pepper. Bring the mixture to a rolling boil, scraping any browned bits from the bottom of the pot.
⏱️ 5 min
- 6
Return the browned chicken pieces to the pot, nestling them into the rice mixture. Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min
- 7
Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.
⏱️ 10 min
- 8
Uncover the pot, fluff the rice gently with a fork, and stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken Broth Rice
Ingredients
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 garlic cloves, minced
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the chicken pieces dry with paper towels. Season lightly with a pinch of salt and pepper.
⏱️ 2 min - 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Do not cook through completely. Remove the chicken from the pot and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the rinsed long-grain white rice, coating it with the oil and aromatics. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
⏱️ 2 min - 5
Pour in the low-sodium chicken broth, then add the dried thyme, kosher salt, and black pepper. Bring the mixture to a rolling boil, scraping any browned bits from the bottom of the pot.
⏱️ 5 min - 6
Return the browned chicken pieces to the pot, nestling them into the rice mixture. Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 20 min - 7
Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.
⏱️ 10 min - 8
Uncover the pot, fluff the rice gently with a fork, and stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Serve warm.
⏱️ 3 min