Easy Dinner Recipe For Family
This Easy Dinner Recipe For Family blends tender chicken, vibrant veggies, and fluffy rice in one pot for a quick, comforting weeknight meal.
Ingredients
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 1 pound boneless, skinless chicken thighs (or breasts; thighs stay juicier)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced (about 1½ tablespoons)
- 1 red bell pepper, seeded and chopped
- 1 cup long-grain white rice (sub brown rice—add 10 extra minutes cooking)
- 2½ cups low-sodium chicken broth (I swear by Swanson brand for depth)
- 1 cup baby spinach or chopped kale (optional, for a veggie boost)
- 1/2 teaspoon smoked paprika (or regular paprika plus a tiny dash of cayenne)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat a large, heavy-bottomed pot over medium heat and swirl in the oil. When it shimmers, add onion and cook until soft—about 3 minutes. (You’ll know it’s ready when it releases a sweet aroma.)
- Toss in garlic and bell pepper, stirring constantly for 1 minute so nothing burns. This step builds flavor.
- Push veggies to the side, nestle chicken pieces in the center, and season them with salt, pepper, and smoked paprika. Sear 2–3 minutes per side until golden. (A digital thermometer should read 140°F.)
- Stir the rice into the pot, coating each grain in oil and spices. Let it toast lightly for 1 minute—this keeps the grains separate.
- Pour in chicken broth, scraping up browned bits from the bottom for extra depth. Bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
- Simmer without lifting the lid for 18–20 minutes (resisting the urge to peek helps steam cook the rice evenly). If using brown rice, plan on 25 minutes.
- Once the rice is tender and liquid absorbed, stir in spinach or kale until just wilted. Taste and tweak salt or pepper.
- Turn off heat, let rest covered for 5 minutes—this little pause makes it fluffier. Sprinkle parsley on top and serve straight from the pot.
Notes
Browning the chicken well is key—it layers in savory flavor you can’t beat. Rinsing rice pays off with fluffy texture; skipping this can lead to slightly gummy grains. If your family prefers a saucier dinner, stir in ¼ cup more broth just before serving. I once accidentally burnt the garlic—lesson learned: keep it moving in the pan! For an extra hit of freshness, grate lemon zest over the finished dish.
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