One-Pot Chicken and Rice
In a world filled with fast-paced living, the enduring popularity of One-Pot Chicken and Rice speaks to the timeless allure of a dish that brings people together. Whether it's a family dinner, a celebration, or a comforting meal after a long day, this culinary gem continues to hold its place at the heart of home-cooked goodness.
Ingredients
- 1.5 lbs 680g chicken thighs, bone-in, skin-on
- 1 cup 200g long-grain white rice
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 cup 150g frozen peas
- 2 cups 475ml chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Season the Chicken:
- Pat the chicken thighs dry with paper towels and season with salt, pepper, and paprika.
- Sear the Chicken:
- Heat olive oil in a large, oven-safe pot over medium-high heat. Sear the chicken thighs on both sides until golden brown. Remove them from the pot and set aside.
- Sauté Aromatics:
- In the same pot, add chopped onion and cook until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Rice and Vegetables:
- Stir in the rice, bell pepper, and frozen peas. Allow the rice to toast for a few minutes until lightly golden.
- Combine Ingredients:
- Pour in the chicken broth and add dried thyme. Stir to combine all ingredients.
- Return Chicken to Pot:
- Place the seared chicken thighs back into the pot, nestling them into the rice mixture.
- Simmer:
- Bring the mixture to a simmer. Cover the pot with a lid and reduce the heat to low. Let it simmer for 20-25 minutes or until the rice is cooked and the chicken is tender.
- Finish in the Oven (Optional):
- If your pot is oven-safe, you can transfer it to a preheated oven (350°F or 180°C) for an additional 10 minutes for a crispy top on the chicken.
- Garnish and Serve:
- Garnish with fresh parsley and serve the One-Pot Chicken and Rice directly from the pot.