One-Pot Chicken Rice
Tender chicken thighs cooked with fluffy rice and peas in a single pot, seasoned with paprika and thyme for a comforting gluten-free main dish.
Equipment
- 1 large pot or Dutch oven for cooking chicken and rice
- 1 fork
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 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 until crisp and golden, 5–7 minutes; flip and cook 4–5 minutes more.
- Remove chicken and set aside. Reduce heat to medium and cook chopped onion in the same pot for 2–3 minutes, scraping browned bits.
- Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Stir in rinsed rice, coating grains, and toast for about 1 minute until edges look translucent.
- Pour in chicken broth, add dried thyme, salt, and pepper, then spread rice evenly.
- Place seared chicken thighs on top of rice, skin-side up, along with any juices.
- Bring to a gentle boil, then cover and reduce heat to low. Simmer 25–30 minutes until rice is tender and chicken reaches 165°F.
- During last 5 minutes, lift lid and scatter frozen peas over rice. Cover again until peas are heated through.
- Remove from heat and let stand covered for 5 minutes to finish steaming.
- Fluff rice gently with a fork, garnish with chopped parsley, and serve warm.
Notes
- For extra heat, add red pepper flakes when seasoning chicken.
- Store leftovers in an airtight container for up to 3 days refrigerated.
- Use brown rice for a healthier option, increasing cooking time accordingly.