Garlic Herb Chicken and Rice
A flavorful and hearty dish featuring tender garlic herb chicken served over a bed of fluffy rice, perfect for any family dinner.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (2 tablespoons) olive oil
- (4 cloves) garlic, minced
- (1 teaspoon) dried thyme
- (1 teaspoon) dried rosemary
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1/2 cups) frozen peas
- (1/2 cups) chopped parsley (for garnish)
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Season 4 chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried oregano.
- 3
Add the seasoned chicken thighs to the skillet and cook for 6-7 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
- 4
In the same skillet, add 4 cloves of minced garlic and sauté for 1 minute until fragrant.
- 5
Stir in 1 cup of long-grain rice and cook for an additional 2 minutes, stirring frequently.
- 6
Pour in 2 cups of chicken broth and bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and has absorbed the liquid.
- 8
Stir in 1/2 cup of frozen peas and return the chicken to the skillet, cover, and cook for another 5 minutes until heated through.
- 9
Fluff the rice with a fork and garnish with 1/2 cup of chopped parsley before serving.
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