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Pat the chicken pieces dry with paper towels. Season lightly with a pinch of salt and pepper.

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.

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.

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.

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.

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.

Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.

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.


Pat the chicken pieces dry with paper towels. Season lightly with a pinch of salt and pepper.

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.

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.

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.

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.

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.

Remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.

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.
