One Pot Chicken and Rice
This One Pot Chicken and Rice is a comforting and flavorful dish that combines tender chicken with perfectly cooked rice, all in one pot. It's a simple and satisfying meal that's perfect for busy weeknights.
Equipment
- 1 Large pot or Dutch oven with a lid
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 4 pieces boneless, skinless chicken thighs About 1 pound.
- to taste salt
- to taste pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 1 cup frozen peas Optional.
- fresh parsley For garnish, optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Season the chicken thighs with salt and pepper. Add them to the pot and brown on both sides for about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic, paprika, and thyme, cooking for another minute until fragrant.
- Stir in the rice, coating it in the onion and garlic mixture.
- Pour in the chicken broth and bring to a simmer.
- Return the browned chicken thighs to the pot, ensuring they are submerged in the liquid.
- Cover the pot with a lid, reduce the heat to low, and let it cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- If using, add the frozen peas in the last 5 minutes of cooking.
- Once done, fluff the rice with a fork and let it sit covered for an additional 5 minutes.
- Garnish with fresh parsley if desired and serve hot.
Notes
Adjust the seasoning according to your taste. You can also add other vegetables like carrots or bell peppers if desired. This dish is perfect for leftovers and can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.