Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup bell peppers (diced)
- 1 cup onions (diced)
- 4 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp thyme
- 1 can (14 oz) diced tomatoes
- 1 cup rice or quinoa
Instructions
- Prep Ingredients: Dice bell peppers and onions; mince garlic.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onions; cook until translucent (3-5 minutes). Add garlic; sauté for an additional minute.
- Brown Chicken: Add chicken thighs along with paprika, oregano, thyme, salt, and pepper. Sear until golden brown on all sides (6-8 minutes).
- Combine Ingredients: Stir in diced tomatoes and chicken broth; bring to a gentle boil. Add rice or quinoa and cover tightly.
- Simmer: Reduce heat to low and simmer for about 20-25 minutes until grains are cooked and liquid is absorbed.
- Serve: Remove from heat and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One Pot
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg