Description
A comforting and flavorful One-Pot Chicken and Rice recipe featuring tender chicken thighs simmered with aromatic onions, garlic, and peas in a rich chicken broth. This easy-to-make dish is perfect for a wholesome weeknight dinner with minimal cleanup.
Ingredients
Scale
Protein
- 1 pound chicken thighs
Grains
- 1 cup rice
Liquids
- 2 cups chicken broth
Vegetables & Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Spices & Seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
Oils
- 2 tablespoons olive oil
Instructions
- Heat the olive oil. Warm the olive oil in a large pot over medium heat until shimmering to create the perfect base for sautéing the aromatics.
- Sauté onion and garlic. Add the diced onion and minced garlic to the pot; stir them frequently until they become fragrant and translucent, which should take about 2-3 minutes.
- Brown the chicken. Season the chicken thighs thoroughly with salt, pepper, and paprika. Place them in the pot and brown each side for 4-5 minutes, developing rich flavor and color.
- Add rice and broth. Stir the rice into the pot along with the chicken broth, then bring the mixture to a gentle boil, ensuring the rice begins to cook evenly.
- Simmer the dish. Reduce the heat to low and cover the pot with a lid. Let everything simmer gently for approximately 20 minutes, allowing the rice to absorb the broth and the chicken to cook through.
- Incorporate peas. About 5 minutes before the end of the cooking time, stir in the frozen peas, giving them just enough heat to thaw and warm without losing their texture.
- Rest before serving. Remove the pot from heat and let the dish rest for a few minutes. This helps to lock in moisture and ensures the flavors meld perfectly before serving.
Notes
- Use boneless, skinless chicken thighs for quicker cooking and easy eating.
- Extra vegetables like carrots or bell peppers can be added with the onions for more texture and nutrition.
- If you prefer white rice, adjust liquid and cooking times accordingly; brown rice will require longer cooking and more broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier variation, add a pinch of cayenne pepper or chili flakes along with the paprika.
