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over the pot and stir once more. Season with salt and pepper to taste. Serving Suggestion: Serve this warm, comforting curry as is, or ladle it over a scoop of affordable brown or white rice for an incredibly filling, nutrient-dense meal. --- Recipe 2: One-Pot Lemon Herb Chicken and Rice Yield: 4 servings | Estimated cost per serving: $1.25 Many people believe that eating meat on a budget is impossible, but the trick is choosing the right cuts. Bone-in, skin-on chicken thighs are consistently one of the cheapest meats at the grocery store, and they are packed with rich flavor. In this recipe, the rice cooks directly in the chicken juices and broth, absorbing an unbelievable amount of flavor while saving you from dirtying a second pot. ``` +———+ | INGREDIENTS AT A GLANCE | +———+ | * 4 bone-in, skin-on chicken thighs * 1.25 cups long-grain rice | | * 1 tbsp cooking oil * 2.5 cups chicken broth | | * 1 small onion, diced * 1 cup frozen peas | | * 2 cloves garlic, minced * 1 lemon (zested and juiced) | | * 1 tsp dried oregano or thyme * Salt and pepper to taste | +———+ ``` Step-by-Step Instructions: Sear the Chicken: Pat the chicken thighs dry with a paper towel and season both sides generously with salt, pepper, and half of the dried oregano. Heat the cooking oil in a deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot pan. Let them sear undisturbed for 6 to 8 minutes until the skin is deeply golden-brown and crispy. Flip and cook for another 3 to 4 minutes. Remove the chicken from the pan and set it aside on a plate (it won't be fully cooked yet). Sauté the Aromatics: There will be a beautiful layer of chicken fat left in the pan. Turn the heat down to medium. Add the diced onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and the remaining dried herbs, cooking for another 30 seconds. Toast the Rice: Add the dry long-grain white rice directly to the pan with the onions and garlic. Stir the rice around for 1 to 2 minutes, letting the grains coat in the chicken fat and toast slightly. This step prevents the rice from becoming mushy as it cooks. Simmer Together: Pour in the chicken broth, lemon zest, and half of the lemon juice. Stir well, scraping up all the caramelized chicken bits from the bottom of the pan. Place the seared chicken thighs back into the pan, nestling them skin-side up into the rice and liquid. Cover and Cook: Bring the liquid to a boil, then immediately turn the heat down to low. Cover the pan tightly with a lid. Let it cook undisturbed for 20 minutes. (No peeking! Opening the lid lets out the steam needed to cook the rice perfectly). The Final Touch: After 20 minutes, remove the lid. The rice should be tender and the liquid fully absorbed. Stir in the frozen peas and the remaining lemon juice around the chicken thighs. Cover again for 2 to 3 minutes just to heat the peas through. Pro Tip: If you want to make this dish even cheaper, you can easily substitute the chicken thighs with sliced, affordable gluten-free smoked sausage, which cooks even faster and adds a wonderful smoky flavor to the rice. --- Recipe 3: Cozy Smokey Black Bean and Sweet Potato Chili Yield: 6 servings | Estimated cost per serving: $0.80 Chili is the ultimate