One Pot Chicken and Rice
This One Pot Chicken and Rice is a hearty and flavorful dish that is perfect for a cozy family dinner. The chicken is tender and juicy, and the rice absorbs all the delicious flavors, creating a comforting meal with minimal cleanup.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 4 pieces boneless, skinless chicken thighs About 1.5 pounds.
- to taste salt
- to taste pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup frozen peas and carrots
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper on both sides.
- Add the chicken thighs to the pot and brown them for about 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and sauté for about 3 minutes until soft. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the rice to the pot and toast it for about 2 minutes, stirring constantly.
- Pour in the chicken broth, and stir in the thyme, paprika, peas, and carrots. Bring to a boil.
- Return the browned chicken thighs to the pot, nestling them into the rice. Cover the pot with a lid, reduce heat to low, and simmer for 25 minutes, or until the rice is cooked and the chicken is fully cooked through.
- Once done, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
Notes
For added flavor, you can marinate the chicken in your favorite spices or herbs beforehand.
This dish can easily be customized by adding other vegetables or spices according to your taste preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.