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One Pot Chicken and Rice

A comforting one pot dish with juicy chicken thighs, aromatic rice, and colorful vegetables, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces boneless, skinless chicken thighs (about 1.5 lbs) Tender and juicy, these chicken thighs are the star of the dish.
  • 1 tsp paprika (or smoked paprika) For a hint of smokiness and color.
  • 1/2 tsp salt To enhance the natural flavors.
  • 1/2 tsp cumin Adding warm, earthy notes to the dish.
  • 1/2 tsp garlic powder Giving subtle garlic flavor without overpowering.
  • 2 tbsp olive oil Providing a rich base for cooking.
  • 1 piece onion (diced) Aromatic and slightly sweet, enhancing the overall flavor.
  • 2 pieces carrots (peeled and diced, about 1 1/2 cups) Bright and crunchy, adding sweetness and color.
  • 2 cloves garlic (minced) For that classic garlic aroma that fills the kitchen.
  • 1 cup parboiled white long grain rice Fluffy and perfect for soaking up the chicken juices.
  • 1/2 tsp oregano Offering a hint of herbaceousness to the mix.
  • 1 1/2 cups chicken broth Rich and savory, elevating the rice's flavor.
  • 1/3 cup frozen peas Sweet and tender little bursts of flavor.

Method
 

Preparation
  1. In a small bowl, combine the cumin, paprika, garlic powder, and salt. Place the chicken in a medium bowl and sprinkle half of the spice rub over the top, stirring to coat evenly. Reserve the remaining spice rub for the rice.
Cooking the Chicken
  1. Heat a large sauté pan over medium-high heat and add the olive oil. Once hot, add half of the chicken in an even layer. Allow it to cook for 3-4 minutes per side until browned and easily lifts from the bottom of the pan. Remove from pan and set aside. Repeat this with the remaining chicken.
Cooking the Vegetables
  1. Return the pan to heat and add the diced onion and carrots. Cook for about 5 minutes until they are browned and starting to soften.
Incorporating Rice and Spices
  1. Add the rice, minced garlic, and the reserved spice rub to the pan. Cook for 1-2 minutes while stirring frequently until the rice is evenly coated in the oil and spice mixture.
Adding Broth and Chicken
  1. Pour in the chicken broth and sprinkle the oregano over the top. Scrape the bottom of the pan to release all those delicious brown bits. Bring this delightful mixture to a boil.
Simmering
  1. Return the browned chicken to the pan, reduce the heat to low, and cover with a lid. Allow it to simmer for 15 minutes.
Finishing with Peas
  1. Scatter the frozen peas over the top, cover again, and continue cooking for another 5 minutes until all the liquid has been absorbed and both the chicken and rice are fully cooked.
Serving
  1. Once done, give it a stir and serve hot. Enjoy the colorful, aromatic One Pot Chicken and Rice straight from the pan.

Notes

Marinate the chicken for additional flavor. Feel free to incorporate other vegetables based on your preferences. A squeeze of lemon juice before serving brightens up the dish!