One-Pot Chicken and Rice

Name: One-Pot Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1¼ lb Chicken Thigh; 1 tsp Salt; ½ tsp Black Pepper; 1 tsp Paprika; 1 tbsp Olive Oil; 1 Onion; 2 cloves Garlic; 10½ oz White Rice; 2 cups Chicken Broth; 7 oz Peas

By Eatpace

Seasoned chicken thighs simmer with long-grain rice and peas in chicken stock. Everything cooks in one pot, and leftovers reheat well for lunch.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 547; kcal per serving
Protein: 39g; per serving

Plan this dinner Jump to recipe

Chicken pieces and peas over rice in a pot.

40 min

Method

7 steps 10 min prep · 30 min cook

Prep

Step 1. Season Chicken Thigh with half the Salt, the Black Pepper and Paprika.

Cook

Step 2. Heat Olive Oil in a wide, heavy pot over medium-high heat. Add the chicken in a single layer and cook until browned on both sides, about 5 minutes; transfer to a plate.
Step 3. Lower the heat to medium and add Onion. Cook until softened, about 3 minutes, then add Garlic and cook until fragrant, about 30 seconds.
Step 4. Stir in White Rice, Chicken Broth and the rest of the Salt, scraping up any browned bits. Return the chicken and its juices to the pot and bring to a simmer.
Step 5. Cover and reduce the heat to low. Simmer until the rice is nearly tender and most of the liquid is absorbed, about 15 minutes.
Step 6. Scatter Peas over the rice, cover and cook until the peas are hot, the rice is tender and the chicken has no pink inside, about 3 minutes. Remove from the heat.

Finish & serve

Step 7. Let stand covered until the remaining moisture is absorbed, about 5 minutes. Fluff the rice and serve with the chicken and peas.

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Tips

Good to know

Check the thickest piece of chicken with an instant-read thermometer; it should reach 165°F.

Leftovers

Refrigerate leftovers promptly in shallow containers and reheat until steaming hot within 3 to 4 days.

Swap it

Use frozen corn instead of peas if that's what you have.

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