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One-Pot Chicken and Rice

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A comforting and hearty meal made with tender chicken, fluffy rice, and aromatic spices, perfect for family dinners with minimal cleanup.

Ingredients

  • 4 boneless, skinless chicken thighs or breasts
  • 1 cup white long-grain rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 1 cup frozen peas
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken and sear for about 5 minutes on each side until golden brown. Remove from the pot and set aside.
  2. In the same pot, add the diced onion and red bell pepper. Sauté for about 3–4 minutes, or until the onions become translucent. Stir in the minced garlic and cook for another minute, until fragrant.
  3. Stir in the rice, paprika, and cumin, mixing well with the vegetables. Cook for another 1–2 minutes to toast the rice slightly and absorb the flavors.
  4. Pour in the chicken broth and bring to a simmer. Place the seared chicken on top of the rice mixture. Cover the pot with a lid and let it cook for about 20 minutes on low heat, or until the rice is tender and has absorbed most of the liquid.
  5. Once the rice is cooked, gently fold in the frozen peas. Replace the lid and cook for an additional 5 minutes. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
  6. Garnish with fresh parsley if desired and fluff the rice with a fork before serving.

Notes

Don’t rush the searing for more flavor. Monitor cooking heat and cover the pot for even rice cooking.

Find it online: https://www.chickensecret.com/one-pot-chicken-and-rice/