# Components:
→ For the Chicken and Rice
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
02 - 1 cup long-grain white rice, rinsed
03 - 2 cups low-sodium chicken broth
04 - 1 medium yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas and diced carrots blend
07 - 2 tbsp olive oil
08 - 1 tsp kosher salt
09 - 0.5 tsp black pepper
10 - 0.5 tsp smoked paprika
11 - 0.5 tsp dried thyme
→ For the Pickle Fix Herb Butter
12 - 0.25 cup unsalted butter, softened
13 - 2 tbsp pickle brine
14 - 1 tbsp finely chopped dill pickles
15 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
16 - 1 tbsp fresh parsley, chopped
17 - 1 tsp lemon juice
18 - 0.25 tsp garlic powder
19 - Salt and pepper to taste
# Method:
01 - In a small bowl, combine softened butter, pickle brine, chopped pickles, dill, parsley, lemon juice, garlic powder, and a pinch of salt and pepper. Mix thoroughly and set aside.
02 - Season chicken pieces with salt, pepper, paprika, and thyme.
03 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and brown on both sides (approximately 3–4 minutes per side). Remove chicken and set aside.
04 - In the same skillet, add diced onion and garlic. Sauté for 2–3 minutes until translucent and fragrant.
05 - Stir in the rinsed rice and toast for 1 minute. Pour in chicken broth and scrape the bottom of the pan to deglaze, incorporating any browned bits.
06 - Add the frozen peas and carrots, stirring to combine. Return the browned chicken to the skillet, nestling the pieces into the rice. Bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover the skillet, and cook for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
08 - Remove the skillet from heat. Dollop the prepared Pickle Fix herb butter over the hot chicken and rice. Cover again and let rest for 2–3 minutes to allow the butter to melt. Gently swirl the melted butter through the dish before serving.
