One-Pot Chicken and Rice
A comforting one-pot dish with seared chicken thighs, fluffy rice, savory herbs, and sweet peas, offering an easy, flavorful, and hearty gluten-free meal.
Equipment
- 1 large pot or Dutch oven for searing and cooking
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 cup long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup frozen peas
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Pat chicken thighs dry and season with salt, pepper, and paprika on both sides.
- Heat olive oil in a large pot or Dutch oven over medium-high heat and sear chicken skin-side down for 5 to 7 minutes until golden and crisp.
- Flip the chicken and cook for another 4 to 5 minutes, then transfer to a plate and set aside.
- Reduce heat to medium and sauté chopped onion in the same pot for 2 to 3 minutes, scraping up browned bits.
- Add minced garlic and cook for 30 to 60 seconds until fragrant.
- Stir in rinsed rice and toast for about 1 minute, stirring frequently until edges become translucent.
- Pour in chicken broth, add dried thyme, salt, and pepper, stir well, and spread rice evenly.
- Nestle the seared chicken thighs skin-side up on top of the rice along with any juices.
- Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 25 to 30 minutes until rice is tender and chicken fully cooked.
- In the last 5 minutes, scatter frozen peas over the rice, cover again, and cook until peas are heated through.
- Remove from heat and let sit covered for 5 minutes.
- Fluff rice gently with a fork, garnish with chopped fresh parsley, and serve warm.
Notes
- Add red pepper flakes for extra spice.
- Refrigerate leftovers up to 3 days in an airtight container.
- Use brown rice for a healthier option; adjust cooking time accordingly.