Description
A comforting one-pot chicken and rice recipe that combines juicy chicken thighs, fragrant spices, and tender rice cooked together in a flavorful chicken broth. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Protein
- 1 pound chicken thighs
Grains
- 1 cup rice
Vegetables & Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Liquids & Oils
- 2 cups chicken broth
- 2 tablespoons olive oil
Spices & Seasonings
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium heat until shimmering to prepare for sautéing.
- Sauté aromatics: Add the diced onion and minced garlic to the pot and stir them frequently until they become fragrant and translucent, about 2-3 minutes.
- Brown the chicken: Season the chicken thighs with salt, pepper, and paprika, then place them in the pot. Cook each side for 4-5 minutes until nicely browned to develop flavor.
- Add rice and broth: Stir in 1 cup of rice followed by 2 cups of chicken broth, bringing the mixture to a gentle boil to start cooking the rice.
- Simmer: Lower the heat to low, cover the pot, and let it simmer gently for around 20 minutes, allowing the rice to absorb the broth and cook through.
- Stir in peas: About 5 minutes before the end of cooking, gently fold in 1 cup of frozen peas to heat them through without overcooking.
- Rest and serve: Remove the pot from heat and let it rest covered for a few minutes to finish steaming before serving hot.
Notes
- You can substitute chicken thighs with chicken breasts but reduce cooking time slightly to avoid drying out.
- Use any type of rice you prefer, but cooking time may vary; adjust accordingly.
- For extra flavor, add herbs like thyme or parsley during simmering.
- Ensure the pot is covered well during simmering to keep moisture in and prevent burning.
- This recipe can be doubled for larger groups using a bigger pot.
