Description
A comforting and easy one-pot chicken and rice dish featuring tender chicken thighs simmered with fragrant onions, garlic, and peas in savory chicken broth. Perfect for a wholesome family meal in under an hour.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken thighs
- 1 teaspoon paprika
- Salt and pepper to taste
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Grains and Broth
- 1 cup rice
- 2 cups chicken broth
Oils and Fats
- 2 tablespoons olive oil
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat until shimmering to prepare for sautéing.
- Sauté aromatics: Add the diced onion and minced garlic to the pot, stirring occasionally until they become fragrant and translucent, about 2-3 minutes.
- Brown the chicken: Season the chicken thighs with salt, pepper, and paprika. Add them to the pot and brown each side for 4-5 minutes to develop flavor and color.
- Add rice and broth: Stir in the rice and chicken broth, raising the heat to bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer gently for approximately 20 minutes, allowing the rice to cook and absorb the broth.
- Add peas: About 5 minutes before the end of cooking, stir in the frozen peas so they can heat through without losing their texture.
- Rest and serve: Remove the pot from heat and let the dish sit covered for a few minutes before serving to let flavors meld and the rice finish absorbing liquid.
Notes
- You can substitute brown rice, but increase cooking time accordingly.
- Chicken breasts can be used instead of thighs; reduce browning time to avoid drying out.
- Add fresh herbs like parsley or thyme for extra freshness before serving.
- For a spicier kick, add a pinch of cayenne pepper with the paprika.
- Use low-sodium chicken broth to control salt content.
