One-Pot Chicken and Rice
Cozy and simple, this one-pot chicken and rice is a quick dinner option ready in around 30 minutes, perfect for busy weeknights.
Ingredients
Protein
- 4 pieces chicken thighs (boneless and skinless)
Grains & Broth
- 2 cups rice Use long-grain white rice for best texture.
- 4 cups chicken broth Adjust salt according to broth's sodium content.
Aromatics & Produce
- 1 piece onion (chopped)
- 2 cloves garlic (minced)
- 1 cup frozen peas Add to the pot towards the end.
Fats & Seasonings
- 1 tablespoon olive oil For sautéing.
- to taste Salt Add at the end after tasting.
- to taste Pepper Add with salt.
- 1 teaspoon paprika For flavoring the chicken.
- 1 teaspoon dried thyme Seasoning for the chicken.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Season the chicken thighs with salt, pepper, paprika, and thyme; add them to the pot and brown on both sides.
Cooking
- Stir in the rice, and pour in the chicken broth.
- Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes, or until the rice is cooked through.
- Stir in the frozen peas, and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork and serve.
Notes
For additional color and freshness, stir in chopped parsley or a squeeze of lemon before serving. Use a deep skillet if a pot is unavailable.