Description
This One-Pot Chicken and Rice recipe is a comforting and flavorful meal that combines tender chicken thighs with perfectly cooked rice and sweet peas. Cooked entirely in one pot, it’s an easy and satisfying dish perfect for weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken thighs
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Grain and Liquids
- 1 cup rice
- 2 cups chicken broth
Seasonings and Oils
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat until it starts to shimmer, preparing the pan for sautéing.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot, stirring occasionally until the onion becomes translucent and fragrant, about 2-3 minutes.
- Brown the chicken: Season the chicken thighs with salt, pepper, and paprika. Place them in the pot and brown each side for 4-5 minutes until golden and cooked on the outside.
- Add rice and broth: Stir in 1 cup of rice followed by 2 cups of chicken broth. Bring the mixture to a gentle boil, ensuring the rice is fully submerged.
- Simmer the mixture: Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15 minutes to allow the rice to absorb the liquid and cook through.
- Add frozen peas: In the last 5 minutes of cooking, stir in 1 cup of frozen peas to the pot for some sweetness and color.
- Rest and serve: Once cooking is complete, remove the pot from heat and let it sit covered for a few minutes to set. Serve hot for a delicious, comforting meal.
Notes
- Use chicken thighs with skin removed for a leaner dish.
- Adjust seasoning with extra salt or paprika to taste.
- For a variation, add diced carrots or bell peppers with the onion.
- If using brown rice, increase simmering time to 40-45 minutes and adjust liquid accordingly.
- Letting the dish rest covered after cooking helps the rice fluff up nicely.
