Description
A comforting dish that weaves together rich flavors and textures, perfect for family gatherings and making memories around the dinner table.
Ingredients
Scale
- 2 lbs of chicken thighs, boneless and skinless
- 1 cup of long-grain white rice
- 2 cups of low sodium chicken broth
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of diced carrots
- 1 cup of frozen peas
- 2 tsp of dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Chop the onion, garlic, and carrots into small uniform pieces.
- In a slow cooker, layer the chopped onions, minced garlic, and diced carrots evenly across the bottom.
- Add the washed rice over the vegetables, stirring gently to combine.
- Layer the seasoned chicken thighs over the rice and vegetable mixture.
- Pour the chicken broth over the mixture, ensuring the rice is completely submerged. Add salt and pepper to taste.
- Cover the slow cooker and cook on low for 4-5 hours or until the chicken is tender and the rice is fully cooked.
- Stir in the frozen peas 30 minutes before serving.
- Garnish with freshly chopped parsley before serving.
Notes
For a vegan version, swap chicken for chickpeas and use vegetable broth. Consider serving with a refreshing side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg