Description
A comforting and easy one-pot chicken and rice dish featuring tender chicken thighs simmered with aromatic onions, garlic, and peas in flavorful chicken broth, seasoned with paprika for a homey meal ready in under an hour.
Ingredients
Scale
Protein
- 1 pound chicken thighs
Grains
- 1 cup rice
Liquids
- 2 cups chicken broth
Vegetables & Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Spices & Seasonings
- 1 teaspoon paprika
- Salt and pepper to taste
Oils & Fats
- 2 tablespoons olive oil
Instructions
- Prepare the Aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and minced garlic, stirring until fragrant and translucent, about 2 to 3 minutes.
- Brown the Chicken: Season the chicken thighs with salt, pepper, and paprika. Add them to the pot and brown each side for 4 to 5 minutes until golden and partially cooked.
- Add Rice and Broth: Stir in the rice and pour the chicken broth into the pot. Bring the mixture to a gentle boil over medium heat.
- Simmer: Reduce the heat to low, cover the pot with a lid, and let it simmer gently for approximately 20 minutes, allowing the rice to absorb the broth and the chicken to cook through.
- Add the Peas: In the last 5 minutes of cooking, stir in the frozen peas to heat them through without overcooking.
- Rest and Serve: Remove the pot from heat, keep it covered, and let the dish rest for a few minutes. This helps the rice finish cooking and flavors to meld before serving.
Notes
- Use boneless, skinless chicken thighs for quick cooking and tender meat.
- For extra flavor, consider adding chopped fresh herbs like parsley or cilantro before serving.
- If you prefer white rice or a different variety, adjust the cooking time accordingly.
- Ensure the pot is well covered during simmering to prevent evaporation of liquid and undercooked rice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
