SERVES: 5

Ingredients

• Two tablespoons canola oil, divided
• One teaspoon paprika
• Half teaspoon garlic powder
• Half teaspoon salt
• Half teaspoon pepper
• One pound skinless, boneless chicken thighs, cut into 1-inch pieces
• One medium yellow onion, chopped
• Eight ounces button mushrooms, sliced
• Three cups chicken broth
• One and a half cups uncooked brown rice
• Two cups frozen green peas, thawed
• One teaspoon dried rosemary
• One teaspoon dried thyme
• Two cloves garlic, diced
• Additional salt and pepper to taste

Directions

1. Heat a large skillet over medium-high heat. Add 1 tablespoon of canola oil to pan. Mix paprika, garlic powder, salt and pepper together by shaking in a zip-lock plastic bag. Add chicken pieces and shake to coat evenly with dry spice mixture.

2. Add chicken to pan and sauté for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan and set aside.

3. Return pan to medium-high heat. Add remaining canola oil to pan. Add onion and mushrooms; sprinkle with salt and pepper, sauté 5 minutes or until onion is lightly browned, stirring occasionally. Stir in chicken broth and rice and bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes.

4. Stir in the chicken, peas, thyme, rosemary and garlic. Cover and cook 10 minutes or until rice is tender and chicken is done. Season with additional salt and pepper to taste.

Recipe Notes

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