Ingredients
Scale
- 1 1/2 lb boneless skinless chicken thighs
- 3 Tbsp unsalted butter
- 1 medium yellow onion
- 3 large carrots
- 3 stalks celery
- 4 cloves garlic
- 6 cups chicken broth
- 1 cup half-and-half
- 1 cup long grain white rice
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1/4 cup all-purpose flour
Instructions
- In a mixing bowl, season diced chicken thighs with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a large Dutch oven, melt butter over medium heat. Sauté diced onion, carrots, celery, and garlic until softened.
- Add seasoned chicken to the pot and cook until no longer pink. Stir in chopped thyme and rosemary.
- Sprinkle flour over the mixture and stir well. Gradually add chicken broth and half-and-half while stirring.
- Mix in uncooked rice. Bring to a boil then reduce heat to low; let simmer for about 15-20 minutes until rice is tender.
- Adjust consistency as needed by adding more broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg