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In the realm of comfort food, few dishes resonate as deeply as the Forgotten Chicken and Rice recipe. This delightful dish marries tender chicken thighs with fluffy basmati rice, creating a meal that's not only satisfying but also incredibly nourishing. The beauty of this recipe lies in its simplicity and ease of preparation, making it an ideal choice for busy weeknights or family gatherings. With just a handful of ingredients, you can whip up a wholesome meal that appeals to the palate and warms the heart.

Forgotten Chicken and Rice Recipe

Discover the comfort of this Forgotten Chicken and Rice Recipe! This one-pot meal features tender chicken thighs, aromatic basmati rice, and a blend of spices for a delightful flavor. With just a few simple ingredients like garlic, onion, and tomatoes, you can create a wholesome dish that’s perfect for any weeknight dinner. Optional veggies make it even more nutritious. Easy to prep and packed with flavor, this recipe is sure to be a family favorite!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup basmati rice

2 cups chicken broth

1 medium onion, diced

4 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon cumin

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley or cilantro for garnish

Optional: 1 cup frozen peas or mixed vegetables

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Aromatics: In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

      Brown the Chicken: Push the onion and garlic to the sides of the pot and add the chicken thighs. Sear them for about 4-5 minutes on each side, until they are golden brown. Remove the chicken and set it aside.

        Combine Ingredients: In the same pot, add the uncooked basmati rice, smoked paprika, thyme, cumin, salt, and pepper. Stir for about 1-2 minutes until the rice is slightly toasted.

          Add Liquid: Pour in the chicken broth and diced tomatoes, and mix everything together. Then, return the chicken to the pot, nestling it into the rice and liquid.

            Bake: Cover the pot with a tight-fitting lid or foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed the liquid.

              Add Vegetables (Optional): If you’re adding peas or mixed vegetables, stir them into the pot during the last 5 minutes of cooking. Re-cover and finish baking.

                Rest and Serve: Once done, remove the pot from the oven and let it rest for about 5 minutes. Fluff the rice with a fork, garnish with fresh parsley or cilantro, and serve hot.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4