Rice And Chicken Recipes
This One-Pot Chicken and Rice is a flavorful, hearty dish that brings together tender chicken, fluffy rice, and aromatic spices in a single cooking vessel, making cleanup easy and dinner a breeze!
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
Ingredients
- 1 pound boneless, skinless chicken thighs Cut into bite-sized pieces.
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt Adjust to taste.
- 2 ½ cups chicken broth
- 1 cup frozen peas
- to taste fresh parsley Chopped, for garnish.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 3 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chicken pieces to the pot and season with paprika, oregano, black pepper, and salt. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, stir in the rice and reduce the heat to low. Cover the pot and let it simmer for 20 minutes.
- After 20 minutes, remove the lid and stir in the frozen peas. Cover again and cook for an additional 5 minutes until the rice is tender and the liquid has been absorbed.
- Remove the pot from the heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork, garnish with chopped parsley, and serve hot.
Notes
You can substitute chicken thighs with chicken breasts if preferred.
Feel free to add other vegetables like bell peppers or carrots for variety.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to moisten the rice.