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
Instructions
- Season diced chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes. Set aside.
- In a large Dutch oven, melt butter over medium heat. Sauté onions, carrots, and celery until softened; add garlic and cook briefly.
- Add seasoned chicken to the pot and cook until no longer pink.
- Sprinkle flour over the mixture while stirring to coat evenly.
- Gradually add chicken broth, half-and-half, soy sauce, hot sauce, and uncooked rice. Bring to a boil then reduce heat to low; simmer for about 15–20 minutes until rice is tender.
- Adjust consistency as needed by adding more liquid if necessary before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg