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In the realm of comfort food, few dishes can compete with the simplicity and satisfaction of Forgotten Chicken and Rice. This delightful one-pot meal combines succulent chicken thighs and fluffy rice, creating a harmonious blend of flavors that is both hearty and nourishing. The charm of this dish lies in its ease of preparation, making it an ideal choice for busy weeknights or family gatherings. With minimal effort, you can whip up a complete meal that tantalizes the taste buds and warms the soul.

Forgotten Chicken and Rice

Discover the ultimate comfort food with this Forgotten Chicken and Rice recipe! This one-pot wonder features juicy chicken thighs and fluffy long-grain rice, simmered to perfection with aromatic garlic, onions, and spices. Ideal for busy weeknights, its simple preparation means minimal cleanup and maximum flavor. Enjoy a wholesome meal that nourishes the body and warms the heart, perfect for families and gatherings. Dive into effortless cooking and savor delightful moments around the table!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon cumin

Salt and pepper to taste

1 cup frozen peas and carrots mix

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Prep the Chicken: Season the chicken thighs generously with salt, pepper, paprika, thyme, and cumin. Make sure to cover both sides well.

    Sauté Ingredients: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Then, add minced garlic and cook for an additional minute until fragrant.

      Brown the Chicken: Push the sautéed onions and garlic to the side of the pot. Add the seasoned chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown. Flip the thighs and sear for another 3-4 minutes.

        Add Rice and Broth: Remove the chicken thighs and set them aside. Add the rice to the pot, stirring well to coat the rice with the oil and flavors. Pour in the chicken broth and bring to a simmer.

          Combine and Bake: Nestle the chicken thighs skin-side up back into the pot, ensuring they are partly submerged in the broth. If using, sprinkle the frozen peas and carrots over the top. Cover the pot with a lid and transfer it to a preheated oven at 375°F (190°C).

            Bake: Bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/75°C).

              Rest and Serve: Carefully remove the pot from the oven and let it rest for 5-10 minutes. Fluff the rice with a fork and garnish with fresh parsley if desired. Serve hot and enjoy!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4