Easy One Pot Chicken and Rice
A cozy, flavorful one-pot meal combining tender chicken thighs with perfectly cooked rice and aromatic herbs, ideal for busy weeknights.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken thighs (about 1.5 lbs) Use bone-in for more flavor.
- 1 cup long-grain white rice Can be substituted with brown rice (requires longer cooking time).
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pieces bell pepper, diced (red or green)
- 1 teaspoon paprika
- 1 teaspoon dried thyme Fresh thyme can be used for a better flavor.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth
- 1 cup frozen peas Add in the last 5 minutes of cooking.
- ¼ cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Season the chicken thighs with salt, pepper, and paprika.
- In a large pot or skillet over medium heat, add the olive oil.
Cooking
- Once hot, place the seasoned chicken thighs into the pot and sear for about 5-6 minutes on each side until golden brown. Remove and set aside.
- In the same pot, add the chopped onion and diced bell pepper. Cook for about 3-4 minutes until the onion becomes translucent.
- Add minced garlic and sauté for another minute until fragrant.
- Stir in the rice and dried thyme, then carefully pour in the chicken broth, scraping any bits off the bottom. Bring to a boil.
- Once boiling, reduce the heat to low and return the browned chicken thighs to the pot, skin side up. Cover and let simmer for approximately 20 minutes until rice is tender.
- In the final 5 minutes of cooking, add the frozen peas to the pot and cover again.
- Once everything is cooked, remove from heat and let sit for 5 minutes before serving. Fluff rice with a fork and garnish with parsley.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat with a splash of chicken broth to restore moisture.