This one-pot meal with chicken thighs, brown rice and vegetables provides a healthy evening dinner

This one-pot meal with chicken thighs, brown rice and vegetables provides a healthy evening dinner

When I think of everyday meals, I often plan leftovers. By letting the flavors ripen overnight, your leftovers can be even better than the original dish. I came up with this dish when I first started living alone. Every time I moved, I got exhausted from just adapting and trying to make my new place feel like home. When I felt hungry, I just wanted food. Standing in the kitchen did not sound fun after being on your feet all day; it was time to relax and warm my stomach. All I can throw in the oven and forget about in a few minutes is a lifeguard. This meal is perfect for those who have an active lifestyle.

There is no faster way to relax or make a place feel at home than the smell of a tasty meal. Chicken thighs are juicy and solid. The juicy drips from the thighs will mix with rice and vegetables in this dish, creating a healthy but rich meal. I like to use a large frying pan or Dutch oven when making this dish. I like it because it can be easily scaled to accommodate everyone, whether it’s a single person who does not want to cook every day, someone who makes meals or a family of six. If you want to scale up this dish, I recommend preparing everything as usual, but bake in a fireproof dish.

Chicken thighs, brown rice and vegetables are baked

Do: 4 servings

Preparation time: 10 minutes

Cooking time: 50 minutes

INGREDIENTS:

  • 4 boned skins on chicken thighs
  • Neutral teaspoon neutral oil
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 cup mushrooms, chopped
  • 2 cups frozen peas
  • 1 medium onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup uncooked brown rice
  • 4 tablespoons butter
  • 2 cups chicken broth or water
  • 1 tablespoon thyme
  • 1 tablespoon Italian spice
  • Salt and pepper

STEP:

  1. Preheat the oven to 350 degrees.
  2. Heat Dutch oven on medium to medium high with ½ teaspoon neutral oil.
  3. Pat the chicken dry and season with salt, pepper, paprika and garlic powder. Place the skin side down in the pan. Fry until golden brown, about 5 minutes on each side. Work in batches if necessary. Set aside when done.
  4. Turn down the heat to medium. Add mushrooms, peas and onions and sauté until fragrant – about 3 minutes.
  5. Add garlic, rice and butter; cook for 2 more minutes.
  6. Add broth, thyme, Italian spice and salt and pepper to rice. Touch.
  7. Put chicken on top; if you use a Dutch oven with a lid, cover. Otherwise, cover with foil. Put in the oven and cook for 30 minutes.
  8. Cover, turn the oven up to 400 degrees and cook for another 20 minutes. When you are ready to serve, scoop the chicken and rice into a solid pile.

Leave a Comment

Your email address will not be published. Required fields are marked *