# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 1 cup mushrooms, sliced (optional)
→ Grains
07 - 1 cup long-grain white rice, rinsed
→ Dairy
08 - 1 cup whole milk or heavy cream
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 2 cups low-sodium chicken broth
→ Spices & Seasonings
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon paprika
→ Garnish
15 - 2 tablespoons fresh parsley, chopped (optional)
# How To Make:
01 - Heat the butter in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned, about 4 to 5 minutes. Remove chicken and set aside.
02 - Add onion, carrots, and mushrooms to the same pot. Cook for 3 to 4 minutes until softened. Add garlic and cook for 1 additional minute.
03 - Stir in the rice, salt, black pepper, thyme, and paprika. Cook for 1 minute to lightly toast the rice.
04 - Pour in chicken broth and milk or heavy cream. Bring mixture to a gentle boil.
05 - Return the chicken to the pot. Reduce heat to low, cover, and simmer for 18 to 20 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.
06 - Stir in frozen peas, cover, and cook for an additional 3 to 5 minutes.
07 - Remove from heat and let stand covered for 5 minutes. Fluff with a fork and garnish with fresh parsley if desired.
