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 cup long grain white rice, uncooked
- salt and pepper, to taste
Instructions
- Season the chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a large Dutch oven, melt the butter over medium heat and sauté onions, carrots, and celery for about 5–7 minutes until softened. Add garlic and cook for another 30 seconds.
- Add the seasoned chicken to the pot and cook until no longer pink. Stir in thyme and rosemary.
- Sprinkle flour over the mixture and stir well to coat.
- Gradually pour in chicken broth while stirring continuously. Add half & half and uncooked rice; bring to a boil.
- Reduce heat to low and simmer for about 15–20 minutes until rice is cooked through.
- Adjust seasoning as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg