One Pot Chicken and Rice
A comforting and quick one-pot meal that blends tender chicken, aromatic spices, and fluffy rice, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups long-grain rice Basmati or jasmine rice works finely; they create a fluffy texture.
- 4 pieces chicken thighs or breasts Boneless, skinless for convenience, but you can use bone-in for added flavor.
- 1 whole onion, chopped For depth of flavor, a sweet or yellow onion works perfectly.
- 3 cloves garlic, minced Fresh garlic adds a warmth that elevates every bite.
- 2 cups chicken broth Homemade broth is fantastic, but a good store-bought version saves time.
- 1 cup frozen peas and carrots A quick way to include veggies without additional prep.
- 1 teaspoon paprika Feel free to adjust based on your taste preferences.
- 1 teaspoon dried thyme Feel free to adjust based on your taste preferences.
- 1 teaspoon salt Feel free to adjust based on your taste preferences.
- 1 teaspoon pepper Feel free to adjust based on your taste preferences.
- 2 tablespoons olive oil For sautéing the chicken and aromatics.
- to taste fresh parsley for garnish Brightens everything up and adds a pop of color.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Season the chicken thighs or breasts with salt, pepper, and paprika. Add them to the pot and let them sear for about 5 minutes on each side until golden brown.
- Remove the chicken and set it aside. In the same pot, add the chopped onion and sauté until translucent—about 3 minutes.
- Toss in the minced garlic and sauté for another minute until fragrant.
- Pour the rice into the pot, stirring it gently to coat it with the flavors from the chicken and onions.
- Pour in the chicken broth and bring it to a gentle simmer. Scrape the bottom of the pot to release any flavorful bits stuck there.
- Nestle the chicken back into the pot along with the frozen peas and carrots. Cover with a lid, and reduce the heat to low.
Cooking
- Allow it to cook for about 15 minutes without lifting the lid.
- Once the chicken is cooked through and the rice is fluffy, gently remove the chicken and let it rest for a few minutes.
- Fluff the rice with a fork and stir in the peas and carrots.
Serving
- Slice the chicken, place it atop the rice, sprinkle with fresh parsley, and serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish also freezes well! To reheat, simply warm it gently on the stove with a splash of chicken broth, keeping the flavors vibrant and delicious.