Description
A comforting and simple one-pot chicken and rice recipe that combines tender chicken thighs with flavorful rice cooked in chicken broth, enhanced with onions, garlic, peas, and a touch of paprika. Perfect for a hearty weeknight dinner, this dish requires minimal cleanup and delivers satisfying, balanced flavors in just 45 minutes.
Ingredients
Scale
Protein & Vegetables
- 1 pound chicken thighs
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Grains & Liquids
- 1 cup rice
- 2 cups chicken broth
Seasonings & Oils
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large pot over medium heat until it shimmers, preparing the base for sautéing.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot, stirring frequently until they become fragrant and turn translucent, about 2 to 3 minutes.
- Brown the chicken thighs: Season the chicken thighs with salt, pepper, and paprika. Place them in the pot and brown each side for 4 to 5 minutes until they develop a golden crust.
- Add rice and broth: Stir in the uncooked rice, then pour in 2 cups of chicken broth. Bring the mixture to a gentle boil to initiate cooking the rice.
- Simmer the mixture: Reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes so the rice absorbs the broth and the chicken finishes cooking.
- Add frozen peas: Five minutes before the cooking time ends, stir in 1 cup of frozen peas to heat through but retain their bright color and texture.
- Rest before serving: Remove the pot from heat and let the dish sit, covered, for a few minutes to allow flavors to meld and any residual liquid to absorb.
Notes
- You can use boneless or bone-in chicken thighs depending on preference for flavor and cooking time adjustments.
- For extra flavor, consider adding a bay leaf or a pinch of dried herbs like thyme or oregano during the simmering step.
- If you prefer, substitute brown rice but increase the simmering time accordingly, usually around 40-45 minutes.
- Ensure the pot is well-covered to prevent steam escaping while simmering.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
