Ingredients
Scale
- 1 1/2 lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1/4 tsp chili flakes
- 3 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 1 Tbsp soy sauce
- 1 Tbsp hot sauce
- 1 cup long grain white rice, uncooked
- Salt and pepper, to taste
- Garnish: fresh parsley
Instructions
- In a mixing bowl, season diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a large Dutch oven over medium heat, melt butter. Sauté onion, carrots, celery, and kosher salt for about 5–7 minutes until softened. Add garlic for an additional 30 seconds.
- Stir in the seasoned chicken and cook until no longer pink inside. Add thyme and rosemary.
- Sprinkle flour over the mixture, stirring well to coat.
- Gradually pour in chicken broth and half-and-half while stirring continuously. Add uncooked rice.
- Bring to a boil over medium-high heat; then reduce heat to low and simmer uncovered for about 15–20 minutes until rice is cooked through.
- Taste and adjust seasoning before serving. Garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg