Chicken Thigh Rice Veg Recipe for Easy Healthy Meals

Looking for a comforting, hearty meal that’s as delicious as it is nutritious? This Chicken Thigh Rice Veg recipe is the perfect solution for busy weeknights or weekend family dinners.

Combining tender, juicy chicken thighs with fluffy rice and a medley of colorful vegetables, this dish offers a well-rounded flavor profile and satisfying texture in every bite. The beauty of this recipe lies in its simplicity and versatility—you can customize it with your favorite vegetables or spices to suit your taste.

Plus, it’s a one-pot wonder that makes cleanup a breeze.

Whether you’re a seasoned cook or just starting out, this recipe is straightforward, flavorful, and sure to become a staple in your kitchen. Let’s dive into why this dish is a must-try, what you’ll need, and how to make it step-by-step.

Why You’ll Love This Recipe

This recipe is a fantastic blend of convenience and taste. Using chicken thighs ensures the meat stays juicy and flavorful, even after cooking with rice and vegetables.

The one-pot method means fewer dishes and maximum flavor absorption as the rice soaks up the savory juices from the chicken and veggies.

It’s also highly adaptable—swap out veggies based on what’s in season or what you have on hand. Nutritionally balanced, it provides a good mix of protein, fiber, and vitamins.

Whether you’re cooking for your family or meal prepping for the week, this dish fits the bill perfectly.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 1 cup long-grain white rice (or brown rice for a healthier option)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup bell peppers, chopped (red, yellow, or green)
• 1 cup frozen peas
• 2 cups chicken broth (low sodium preferred)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Equipment

• Large heavy-bottomed skillet or sauté pan with lid
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Serving plates or bowls

Instructions

1. Prepare the chicken thighs: Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.
2. Brown the chicken: Heat olive oil in your skillet over medium-high heat. Place the chicken thighs skin-side down and cook for about 5-7 minutes until skin is golden and crispy. Flip and cook for another 3-4 minutes. Remove chicken from skillet and set aside.
3. Sauté the aromatics: In the same skillet, reduce heat to medium. Add diced onion, garlic, and carrots. Cook for 3-4 minutes, stirring occasionally, until onions are translucent and carrots start to soften.
4. Add bell peppers and rice: Stir in the chopped bell peppers and rice, cooking for another 2 minutes to toast the rice slightly and incorporate flavors.
5. Add broth and seasonings: Pour in the chicken broth and sprinkle the dried thyme. Stir to combine. Return the chicken thighs to the skillet, placing them on top of the rice and vegetables, skin side up.
6. Simmer and cook: Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20-25 minutes, or until rice is cooked and chicken is tender. Avoid lifting the lid during this time to keep steam trapped.
7. Add peas and finish cooking: After 20 minutes, sprinkle the frozen peas evenly over the rice. Recover and cook for an additional 5 minutes to warm the peas through.
8. Rest and serve: Turn off the heat and let the dish rest, covered, for 5 minutes. This helps to fluff the rice and finish absorbing any remaining liquid.
9. Garnish and enjoy: Sprinkle chopped fresh parsley over the top before serving for a burst of color and freshness.

Tips & Variations

For extra flavor, marinate the chicken thighs in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before cooking.

• Feel free to swap in brown rice for a nuttier, higher-fiber option. Just increase the simmering time by about 15 minutes and add more broth as needed.
• Add other vegetables such as zucchini, mushrooms, or green beans depending on your preference or seasonal availability.
• For a spicier kick, include a pinch of cayenne pepper or a chopped jalapeño with the onions.
• Use boneless chicken thighs if preferred, but reduce cooking time slightly to avoid drying out the meat.

Nutrition Facts

Serving Suggestions

This chicken thigh rice veg dish pairs wonderfully with a simple green salad or steamed vegetables for a light contrast. For a creamy side, consider serving with a dollop of Greek yogurt or tzatziki sauce.

Crusty bread or warm pita can also help scoop up the savory rice and chicken juices.

If you want to elevate the meal further, try a side of roasted sweet potatoes or a fresh cucumber and tomato salad with lemon vinaigrette.

For more comforting chicken recipes, check out Pcos Chicken Recipes or add a flavorful twist with our Chicken Recipe With Mayonnaise And Chutney.

Conclusion

This Chicken Thigh Rice Veg recipe is a delightful combination of ease, flavor, and nutrition that fits perfectly into any home cook’s repertoire. The juicy chicken thighs paired with fluffy rice and vibrant vegetables create a balanced meal that satisfies both the palate and the body.

Its one-pot cooking method makes it an ideal choice for busy days when you want something wholesome without spending hours in the kitchen.

Whether you’re cooking for your family or prepping meals ahead of time, this dish delivers on comfort and convenience. Don’t forget to bookmark this recipe and explore more unique recipes like the Thelma Sanders Squash Recipe or the hearty Bariatric Meatloaf Recipe to keep your menu exciting and varied!

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