One Pot Chicken and Rice
This One Pot Chicken and Rice recipe is a comforting and satisfying dish that combines tender chicken with flavorful rice, all cooked together in one pot for ease and convenience. Perfect for a family dinner!
Equipment
- 1 large skillet or Dutch oven with a lid
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 1 lb boneless, skinless chicken thighs Can substitute with chicken breasts if preferred.
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix Stir in during the last 5 minutes of cooking.
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- to taste salt
- to taste black pepper
- fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Season the chicken thighs with salt, black pepper, paprika, and dried thyme.
- Add the chicken to the pot and brown on both sides, about 5 minutes total. Remove the chicken and set it aside.
- In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the rice, and cook for 1-2 minutes until slightly toasted.
- Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low.
- Return the browned chicken to the pot, placing it on top of the rice. Cover the pot with a lid.
- Simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid. Stir in the frozen peas and carrots during the last 5 minutes of cooking.
- Remove from heat and let sit for 5 minutes, still covered. Fluff the rice with a fork.
- Garnish with fresh parsley before serving.
Notes
You can substitute chicken thighs with chicken breasts if preferred.
For added flavor, consider adding a bay leaf during the simmering step and removing it before serving.
If you prefer, add different vegetables like bell peppers or corn to customize the dish.