As the weather turns ever so slightly chilly, I immediately needed to whip out my favorite fall recipe… my nourishing chicken and rice. I make this almost weekly through the colder months of spring, as it’s so easy, comforting, and so healthy! You can modify this recipe as needed, based on what you have, and play around with the seasonings, too. This is also a NECESSARY dish if you’re ever under the weather or feel that tickle of a cold coming on. Thank me later!!!

Ingredients:

-4 bone-in, skinless chicken thighs or breasts (or use boneless for quicker cooking)

-2 tablespoons olive oil or butter

-1 medium onion, chopped

-2 cloves garlic, minced

-1 cup Basmati rice

-2 cups chicken bone broth

-1 ½ cups water

-1 teaspoon dried thyme

-1 teaspoon paprika

-½ teaspoon turmeric (optional, for color and added anti-inflammatory benefits)

-Salt and pepper to taste

-1 cup frozen peas (optional)

Directions:

-Heat the olive oil or butter in a Dutch oven over medium-high heat.

-Season the chicken with salt, pepper, paprika, and turmeric (if using).

-Add the chicken to the pot and sear for about 5-7 minutes on each side until browned. Remove the chicken and set aside.

-In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.

-Add the minced garlic and cook for another minute until fragrant.

-Stir in the Basmati rice and cook for 1-2 minutes to lightly toast it in the oil and onions.

-Pour in the chicken bone broth and water. Stir in the dried thyme, paprika, and salt and pepper to taste.

-Scrape up any brown bits from the bottom of the pot for extra flavor.

-Return the chicken to the pot, placing it on top of the rice.

-Bring to a gentle simmer, then cover with a lid. Reduce heat to low and cook for about 20-25 minutes, until the chicken is fully cooked (internal temperature should reach 165°F) and the rice is tender.

-If adding peas, stir them in during the last 5 minutes of cooking.

-Once everything is cooked, fluff the rice with a fork, and adjust the seasoning if necessary.