Description
This comforting one-pot chicken and rice recipe combines tender, seasoned chicken thighs with fluffy rice, savory chicken broth, and sweet peas. Cooked all together in a single pot, this meal is perfect for an easy, flavorful weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken thighs
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Grains and Broth
- 1 cup rice
- 2 cups chicken broth
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Sauté aromatics: Add the diced onion and minced garlic to the pot, stirring frequently until fragrant and translucent, around 2 to 3 minutes.
- Brown the chicken: Season the chicken thighs with salt, pepper, and paprika. Place them in the pot and cook for 4 to 5 minutes on each side until nicely browned.
- Add rice and broth: Stir in the rice and chicken broth, then bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes until the rice is cooked through and the chicken is tender.
- Add peas: During the last 5 minutes of cooking, stir in the frozen peas to heat through.
- Rest and serve: Remove the pot from heat and let it sit covered for a few minutes before serving to allow flavors to settle.
Notes
- Use bone-in, skin-on chicken thighs for extra flavor or boneless for quicker cooking.
- Substitute the frozen peas with other vegetables like diced carrots or bell peppers if desired.
- For a richer flavor, consider adding a bay leaf or fresh herbs like thyme during simmering.
- Ensure to rinse the rice before cooking to remove excess starch and prevent stickiness.
- If the rice is not fully cooked after simmering, add a little more broth and continue cooking until tender.
