Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). While the oven heats, season the cut chicken pieces generously with salt and pepper. In a large, oven-safe skillet or Dutch oven (one that can hold at least 3 quarts), heat the olive oil over medium-high heat.Salt and freshly ground black pepper, 1 tbsp olive oil
- Add the seasoned chicken pieces to the hot skillet and sear them for 2-3 minutes per side, until lightly browned but not cooked through. Remove the chicken from the skillet and set it aside on a plate. This searing step adds depth of flavor and helps create beautiful color.1.5 lbs boneless, skinless chicken thighs or breasts
- Add the chopped onion to the same skillet, scraping up any browned bits from the bottom. Cook the onion for 4-5 minutes, stirring occasionally, until it begins to soften and become translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.1 medium onion, 2 cloves garlic
- Add the uncooked rice to the skillet with the onions and garlic. Stir well to coat the rice grains in the oil and sauté for 1-2 minutes, just until the edges of the rice appear slightly translucent. This toasting step enhances the nutty flavor of the rice and helps it cook more evenly.1.5 cups uncooked long-grain white rice
- Pour in the chicken broth and add the can of diced tomatoes (with their juice). Stir in the dried oregano, dried thyme, and paprika. Season with salt and pepper to taste – remember that the chicken broth can be salty, so adjust accordingly.3 cups chicken broth, 1 (14.5 oz) can diced tomatoes, 1 tsp dried oregano, 1 tsp dried thyme, 0.5 tsp paprika, Salt and freshly ground black pepper
- Bring the mixture to a gentle simmer, stirring to ensure everything is well combined. Nestling the seared chicken pieces back into the rice mixture. Stir in the frozen peas.1.5 lbs boneless, skinless chicken thighs or breasts, 0.5 cup frozen peas
- Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through. The liquid should be mostly absorbed.
- Once baked, carefully remove the skillet from the oven. Let it rest, covered, for 5-10 minutes. This resting period allows the flavors to meld and the rice to finish absorbing any remaining moisture beautifully. Garnish with fresh parsley, if desired, and serve hot with lemon wedges.0.25 cup chopped fresh parsley, Lemon wedges
Notes
The bake time is approximately 25-30 minutes, with an additional 5-10 minutes for resting.
