Description
Enjoy a comforting and flavorful meal with this One Pot Chicken and Rice recipe. Tender chicken pieces are cooked alongside seasoned rice, creating a hearty dish that’s perfect for busy weeknights. This easy-to-make recipe minimizes cleanup and maximizes taste, making it a family favorite.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup frozen peas
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken thighs with salt and black pepper on both sides.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and cook for an additional 3 minutes. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds.
- Stir in the rice, ensuring it’s well-coated with the oil and aromatics.
- Pour in the chicken broth, and add dried thyme and paprika. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the chicken thighs to the skillet, placing them on top of the rice. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
- During the last 5 minutes of cooking, sprinkle the frozen peas over the rice and chicken. Cover and continue to cook until the peas are heated through.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped fresh parsley before serving.
Notes
- For added flavor, you can deglaze the pan with a splash of white wine after cooking the onions and garlic.
- Feel free to add other vegetables like bell peppers or carrots for more color and nutrition.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: One Pot Chicken and Rice, Easy Chicken Dinner, Chicken and Rice Recipe, Comfort Food, Weeknight Meal