One-Pot Chicken and Rice

Succulent chicken thighs and fluffy rice cook together in a single pot, absorbing all the savory juices and aromatic herbs. It is a comforting, effortless meal that delivers deep flavor with minimal cleanup.

• Prep time: 10 minutes
• Cook time: 22 minutes
• Total time: 32 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1.5 cups long-grain white rice, rinsed
• 3 cups chicken broth
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 1/2 cup frozen peas
• Salt and pepper to taste

Instructions

1. Season chicken thighs with salt, pepper, and paprika.
2. In a large pot, heat olive oil over medium-high heat and sear chicken until skin is golden.
3. Remove chicken and set aside; add onion to the pot and sauté until translucent.
4. Stir in garlic and rice, cooking for 2 minutes until rice is lightly toasted.
5. Pour in chicken broth and thyme, scraping up any browned bits from the bottom.
6. Return chicken to the pot, nestling it into the rice mixture.
7. Cover and simmer on low heat for 20 to 25 minutes until rice is tender.
8. Stir in peas, cover, and let rest for 5 minutes before serving.

Tips

• Rinse your rice thoroughly to remove excess starch and prevent a gummy texture.
• Use bone-in chicken for more flavor, but remove the skin if you prefer a leaner dish.
• Do not lift the lid during the simmering process to ensure the rice cooks evenly.

Frequently Asked Questions

Can I use brown rice instead?

Yes, but you will need to add an extra cup of broth and increase cooking time to 45 minutes.

What can I substitute for peas?

Chopped carrots or bell peppers work beautifully as colorful, nutritious additions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.