Description
So you need dinner on the table in 30 minutes and you’re tired of the same old boring stuff? This is your new best friend. We’re talking about a foolproof, one-pot chicken and rice dish that’s so reliable, it should come with a money-back guarantee. Tender chicken thighs, perfectly fluffy rice, and vegetables all cooked together in one pan while you sit back and maybe even pour yourself a glass of wine. It’s comfort food that doesn’t require a PhD in cooking or a grocery list longer than your arm. My teenage son, who usually acts like home cooking is punishment, actually said “This is fire, Mom” and asked for seconds. High praise from the kid who survives on cereal and attitude.
Ingredients
Scale
For the Chicken:
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp olive oil
For the Rice Magic:
- 1 1/2 cups long-grain white rice (jasmine or basmati work great)
- 2 3/4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color you like)
- 1 cup frozen peas or green beans
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- Salt and pepper to taste
For the Finish:
- 2 tbsp fresh parsley, chopped
- Lemon wedges for serving
- Hot sauce (if you’re into that)
Instructions
Step 1: Season That Chicken
- Pat chicken thighs dry with paper towels (this is important for crispy skin)
- Season both sides with salt, pepper, garlic powder, and paprika
- Let them sit while you prep everything else
Step 2: Get the Crispy Skin Going
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat
- Place chicken thighs skin-side down and don’t move them for 5-6 minutes
- Flip when skin is golden brown and crispy
- Cook another 3-4 minutes, then remove chicken to a plate
Step 3: Build the Base
- In the same pot (don’t clean it — those brown bits are flavor gold), add diced onion
- Cook 3-4 minutes until softened
- Add garlic and bell pepper, cook 1 more minute until fragrant
- Add rice and stir for 1-2 minutes to lightly toast
Step 4: The Magic Happens
- Add chicken broth, drained tomatoes, thyme, oregano, and smoked paprika
- Stir everything together and bring to a boil
- Nestle chicken thighs back into the pot, skin-side up
- Reduce heat to low, cover, and simmer 18-20 minutes
Step 5: The Final Touch
- Remove from heat and let stand 5 minutes (don’t lift the lid!)
- Add frozen peas, gently stirring them into the rice around the chicken
- The residual heat will cook them perfectly
- Taste and adjust seasoning
Step 6: Serve and Impress
- Sprinkle with fresh parsley
- Serve with lemon wedges and hot sauce on the side
- Watch everyone act like you’re a culinary genius
Notes
- Serve with a simple green salad and crusty bread
- Add some Greek yogurt or sour cream for extra richness
- Perfect with a cold beer or glass of white wine
- Great for Sunday meal prep — portions out beautifully
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~14g
- Carbohydrates: ~45g
- Protein: ~32g