Rice with Chicken and Carrots

Transform your weeknight dinners with this hearty and aromatic Rice with Chicken and Carrots recipe. Featuring perfectly seasoned, seared chicken thighs nestled in fluffy, long-grain white rice infused with the natural sweetness of carrots, sautéed onions, and a fragrant blend of paprika, cumin, and garlic, this dish is both comforting and flavorful. Simmered in rich chicken broth and finished with a touch of fresh parsley, this one-pot recipe is as easy to make as it is satisfying. With just 15 minutes of prep and a total cook time of 40 minutes, this family-friendly meal offers convenience without sacrificing taste. Perfect for busy evenings, this wholesome dish pairs beautifully with a side salad or warm crusty bread for a complete, soul-soothing dinner.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 cups white rice (long-grain)
• 2 medium carrots
• 1 medium yellow onion
• 4 cups chicken broth
• 3 cloves garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 piece bay leaf
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Season the chicken thighs with salt, black pepper, paprika, and ground cumin on both sides. Set aside.

Step 2

Peel and dice the carrots and onion into small pieces. Mince the garlic cloves.

Step 3

Rinse the white rice under cold water until the water runs clear. Drain and set aside.

Step 4

Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat.

Step 5

Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove the chicken and set it aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onions and carrots for 4-5 minutes until softened.

Step 7

Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.

Step 8

Stir in the rinsed rice and toss to coat it with the oil and aromatics for about 1 minute.

Step 9

Pour in the chicken broth and add the bay leaf. Stir to combine all ingredients.

Step 10

Nestle the seared chicken thighs on top of the rice mixture, skin-side up.

Step 11

Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C).

Step 12

Remove from heat and let the dish rest, covered, for 5 minutes.

Step 13

Discard the bay leaf. Fluff the rice with a fork and garnish with chopped fresh parsley, if desired.

Step 14

Serve warm and enjoy!

Nutrition Facts

Serving size	2252.6 grams (2252.6g)

Amount per serving	% Daily Value*
Calories	2225

Total Fat 123.50g	158%
Saturated Fat 31.30g	157%
Polyunsaturated Fat 2.80g
Cholesterol 486mg	162%
Sodium 5177mg	225%
Total Carbohydrate 146.00g	53%
Dietary Fiber 9.00g	32%
Total Sugars 13.80g
Protein 135.80g	272%

Vitamin D 0IU	0%
Calcium 301mg	23%
Iron 16mg	89%
Potassium 2798mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 24.3%

Carbs: 26.1%