Description
This One-Pot Chicken and Rice recipe is a hearty, flavorful dish combining tender chicken thighs with perfectly cooked rice and vibrant peas. Prepared entirely in one pot, this meal is simple, quick, and ideal for family dinners, delivering a comforting blend of savory spices and wholesome ingredients.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken thighs
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Grains 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 Oil: Heat the olive oil in a large pot over medium heat until shimmering, preparing the base for sautéing.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot, stirring frequently until they are fragrant and translucent, about 2-3 minutes.
- Brown Chicken: Season the chicken thighs with salt, pepper, and paprika. Add them to the pot and brown each side for 4-5 minutes to develop flavor and color.
- Add Rice and Broth: Stir in the rice and pour in the chicken broth, bringing the mixture to a gentle boil to start the cooking process.
- Simmer: Reduce the heat to low, cover the pot, and let the contents simmer for approximately 20 minutes, allowing the rice to absorb the flavors and cook through.
- Incorporate Peas: During the last 5 minutes of cooking, stir in the frozen peas to heat them through without losing their texture and color.
- Rest and Serve: Remove the pot from heat and let it sit, covered, for a few minutes before serving to let the dish set and flavors meld.
Notes
- Use bone-in or boneless chicken thighs depending on preference; cooking time may vary slightly.
- Ensure the rice is evenly distributed before covering to avoid uneven cooking.
- For added flavor, garnish with fresh herbs like parsley or cilantro before serving.
- If preferred, substitute green peas with other vegetables like diced carrots or bell peppers.
- Adjust seasoning as needed after cooking.
