Description
One-Pot Chicken and Rice is a delightful dish that shines in flavor, simplicity, and convenience.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth (low-sodium preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Start by making sure your chicken thighs are dry; pat them down with paper towels. This helps to achieve that perfect sear. Once dry, season both sides generously with salt, pepper, and paprika to impart a robust flavor.
- Heat the olive oil in your large pot or Dutch oven over medium-high heat until it shimmers. Sear the chicken thighs skin-side down for about 5 to 7 minutes, ensuring they develop a crispy, golden-brown skin. Flip the thighs over and cook for an additional 4 to 5 minutes before transferring them to a plate. This initial step locks in juices and elevates the dish’s overall flavor.
- Lower your heat to medium and without cleaning the pot, add the chopped onion. Cook it for about 2 to 3 minutes, stirring and scraping up the flavorful browned bits stuck to the pot. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant.
- Next, stir in the rinsed rice, ensuring it gets coated in the oil and aromatics. Toasting the rice for around 1 minute will enhance its flavor, so stir frequently until the grains appear slightly translucent at the edges. This step takes your rice from plain to flavorful!
- Now pour in the chicken broth and sprinkle in the dried thyme, along with a small pinch of salt and pepper. Stir well to combine and spread the rice evenly across the pot. This will help it cook uniformly. Nestle the seared chicken thighs back into the pot, skin-side up, along with the juices from the plate. Bring the pot to a gentle boil.
- Once the mixture reaches a gentle boil, reduce the heat to low, cover tightly, and let it simmer for 25 to 30 minutes. Avoid lifting the lid too often—this is key to retaining moisture and ensuring the chicken finishes cooking perfectly.
- With about 5 minutes left of cooking time, quickly lift the lid and scatter the frozen peas evenly over the rice. Cover again and allow everything to cook until the peas are heated through and the rice is perfectly fluffy.
- Remove the pot from heat and let it stand, covered, for an additional 5 minutes. This helps the flavors meld beautifully and the rice to finish steaming. Finally, fluff the rice gently with a fork, ensuring you don’t break up the chicken too much, and garnish with freshly chopped parsley before serving!
Notes
Adjust the cooking time if using brown rice, as it requires a longer cook time (approximately 45-50 minutes).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 30 g