One-Pot Chicken and Vegetable Rice

1Season the chicken thighs (1 lb) with paprika (1 tsp), thyme, oregano, cumin (½ tsp), black pepper (½ tsp), and cayenne pepper (¼ tsp).

2In a large pot or Dutch oven, heat some oil over medium-high heat.

3Add the seasoned chicken thighs (1 lb) and sear on both sides until golden brown. Remove and set aside.

4In the same pot, add the chopped onion, minced garlic, carrots, yellow squash (1), and potato. Sauté for 5 minutes until the vegetables are slightly tender.

5Stir in the rice (1 cup) and cook for 2 minutes to toast the grains.

6Pour in the chicken broth (4 cups) and bring to a simmer.

7Return the seared chicken thighs (1 lb) to the pot. Cover and cook for 20-25 minutes or until the chicken is cooked through and the rice (1 cup) is tender.

8Garnish with chopped parsley (¼ cup) before serving.

9Enjoy your delicious one-pot chicken and vegetable rice (1 cup)!