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: black pepper, 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 onions, carrots, and celery until soft; add garlic and sauté briefly.
- Add seasoned chicken to the pot and cook until no longer pink. Stir in thyme and rosemary.
- Sprinkle flour over the mixture while stirring. Gradually add chicken broth and half-and-half; stir in uncooked rice.
- Bring to a boil then reduce heat to low. Simmer for about 15–20 minutes until rice is tender.
- Adjust consistency with additional broth if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg