One-Pot Chicken Rice
A flavorful one-pot dish featuring tender seared chicken thighs, fluffy rice, and sweet peas cooked together for an easy, comforting gluten-free meal.
Equipment
- 1 large pot or Dutch oven for searing and cooking
Ingredients
- 4 chicken thighs bone-in and skin-on
- 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 both sides with salt, pepper, and paprika.
- Heat olive oil in a large pot over medium-high heat and sear chicken skin-side down until skin is golden and crisp, about 5-7 minutes, then flip and cook 4-5 minutes more. Remove and set aside.
- Reduce heat to medium and sauté chopped onion in the same pot for 2-3 minutes, scraping browned bits.
- Add minced garlic and cook for 30-60 seconds until fragrant.
- Stir in rinsed rice, coating it with oil and aromatics, and toast for about 1 minute until edges look translucent.
- Pour in chicken broth, add dried thyme, and season lightly with salt and pepper. Stir to combine and spread rice evenly.
- Nestle seared chicken thighs on top of rice along with any juices. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is fully cooked.
- During the last 5 minutes, lift lid and scatter frozen peas over rice. Cover and continue cooking until peas are heated through.
- Remove from heat and let the pot stand covered for 5 minutes to allow flavors to settle.
- Fluff rice gently with a fork, garnish with fresh parsley, and serve warm.
Notes
- Add red pepper flakes for spicier flavor.
- Store leftovers in airtight container up to 3 days refrigerated.
- Use brown rice with adjusted cooking time for a healthier option.