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Chicken and Rice With Peas
- 1 tablespoon olive oil
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 1 kosher salt and black pepper
- 1 medium onion, chopped
- 1 cup red bell pepper, chopped
- 2 cups long-grain white rice
- 1 tablespoon low-sodium chicken broth
- 1 cup fresh thyme leaves
- 1/2 cup frozen peas
Directions:View on Real Simple
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