Skillet Chicken & Rice for two #castironcooking #mealsfortwo

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can save money while still providing flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for sautéing.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is typically cheaper and cooks faster.

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: bone-in chicken thighs

Bone-in chicken thighs are often cheaper and add flavor.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken thighs with salt, black pepper, and paprika.

Add chicken to the skillet and cook until browned, about 5-7 minutes per side.

Remove chicken from the skillet and set aside.

In the same skillet, add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Add bell pepper, peas, and carrots; cook for another 2-3 minutes.

Stir in rice and cook for 1-2 minutes, allowing it to toast slightly.

Pour in chicken broth and add thyme and bay leaf; bring to a boil.

Return chicken to the skillet, reduce heat to low, and cover.

Simmer for 20-25 minutes until rice is tender and chicken is cooked through.

Remove bay leaf and fluff rice with a fork.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens