One Pot Chicken and Rice
This One Pot Chicken and Rice recipe is a hearty and flavorful dish that's perfect for busy weeknights. All ingredients are cooked together in one pot, making it both convenient and delicious.
Equipment
- 1 large pot or Dutch oven with a lid
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen peas (optional)
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken pieces to the pot and season with paprika, dried oregano, salt, and black pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour in the rice and stir to combine, allowing it to toast slightly for about 1-2 minutes.
- Add the chicken broth to the pot and bring the mixture to a boil. Reduce the heat to low and cover with a lid. Let it simmer for 20 minutes without lifting the lid.
- After 20 minutes, add the frozen peas (if using) and gently stir. Cover the pot again and let it cook for an additional 5 minutes.
- Remove the pot from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
For added flavor, consider marinating the chicken in the spices for 30 minutes before cooking.
You can substitute chicken thighs for chicken breasts if preferred, but be mindful that cooking times may vary slightly.
Feel free to add other vegetables like bell peppers or carrots for extra nutrition.