Description
A comforting and easy one-pot chicken and rice recipe that combines tender chicken thighs with flavorful rice cooked in savory chicken broth, onions, garlic, and sweet peas. Perfect for a family meal ready in just 45 minutes.
Ingredients
Scale
Protein and Grains
- 1 pound chicken thighs
- 1 cup rice
Vegetables and Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Liquids and Oils
- 2 cups chicken broth
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon paprika
- Salt and pepper to taste
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 aromatics and browning chicken.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot, stirring occasionally for 2-3 minutes until they become fragrant and translucent, releasing their flavors.
- Brown the chicken: Season the chicken thighs generously with salt, pepper, and paprika. Place them in the pot and brown on each side for 4-5 minutes to develop a golden crust and deepen the flavor.
- Add rice and broth: Stir in 1 cup of rice followed by 2 cups of chicken broth. Bring the mixture to a gentle boil to start the cooking process of the rice.
- Simmer covered: Reduce the heat to low and cover the pot. Let the mixture simmer gently for about 20 minutes until the rice is tender and the chicken is fully cooked through.
- Stir in peas: About 5 minutes before the cooking finishes, fold in 1 cup of frozen peas, allowing them to heat through and add a pop of color and sweetness.
- Rest before serving: Remove the pot from heat and let it sit covered for a few minutes, allowing flavors to meld and the dish to settle before serving.
Notes
- Use bone-in or boneless chicken thighs depending on preference; bone-in will add extra flavor.
- For extra richness, substitute part of the chicken broth with coconut milk or cream.
- Adjust seasoning with additional salt, pepper, or spices to taste.
- Ensure the pot is tightly covered while simmering to trap steam and cook rice evenly.
- If using long-grain rice, rinse it beforehand to remove excess starch and prevent sticking.
