One-Pot Chicken Rice
A flavorful one-pot meal with tender chicken thighs, fluffy rice, and peas, seasoned with paprika and thyme for an easy and comforting gluten-free dish.
Equipment
- 1 large pot or Dutch oven
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 for 5–7 minutes until golden and crisp; flip and cook 4–5 minutes more. Remove chicken and set aside.
- Reduce heat to medium, add chopped onion to pot, and cook 2–3 minutes, stirring and scraping browned bits.
- Add minced garlic and sauté for 30–60 seconds until fragrant.
- Stir in rinsed rice, coating it in the oil and aromatics; toast for about 1 minute, stirring frequently.
- Pour in chicken broth, add dried thyme, salt, and pepper; stir and spread rice evenly.
- Nestle seared chicken thighs on top, skin-side up, including any juices, and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer 25–30 minutes until rice is tender and chicken reaches 165°F.
- In last 5 minutes, lift lid, scatter frozen peas over rice, cover, and cook until peas are heated through.
- Remove from heat and let stand, covered, for 5 minutes to finish steaming.
- Fluff rice with a fork gently; garnish with chopped fresh parsley and serve warm.
Notes
- Add red pepper flakes for spiciness.
- Refrigerate leftovers up to 3 days in an airtight container.
- Use brown rice for a healthier option; adjust cooking time.