Chicken and Rice with Veggies
Servings 5
Equipment
- Large Dutch oven
Ingredients
- 2 tbsp olive oil divided
- 6 boneless skinless chicken thighs
- Sea salt and freshly cracked pepper to taste
- ½ yellow onion diced
- 1 large carrot peeled and diced
- 4 oz cremini mushrooms sliced
- 4 oz shitake mushrooms sliced
- 4 cloves of garlic minced
- 2 cups of chicken broth
- 1 cup of white long-grain rice
- 1 tsp chicken bouillon granules
- 1 large handful of green beans trimmed and cut in half
Serving:
- Parmesan or Asiago cheese shaved
- Fresh parsley chopped
Instructions
- Preheat the oven to 350 degrees.
- Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Season the chicken thighs with sea salt and freshly cracked pepper, to taste.
- Place the chicken in the hot Dutch oven and cook for 5 minutes, or until golden brown.
- Flip the chicken over, let it sit for 30 seconds, then remove from the pan and place on a plate with a foil tent. Side Note: It will finish cooking in the oven.
- Add the remaining tablespoon of oil to the Dutch oven, and add the mushrooms, onions, and carrot. Cook, stirring often, for 3 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the chicken broth, rice, bouillon granules, sea salt, and freshly cracked pepper to taste.
- Add the chicken thighs (and their juices) back to the pan. Cover with a lid and place into the oven to bake for 15 minutes.
- After 15 minutes, add the green beans to the top of the dish, replace the lid, and continue baking for an additional 10-15 minutes, or until the chicken is cooked through and the rice is done.
- Serve with shaved Parmesan cheese and the remaining fresh parsley. Enjoy.