Description
A comforting and easy one-pot chicken and rice dish, perfectly seasoned and cooked together to create a flavorful, hearty meal featuring tender chicken thighs, aromatic rice, and vibrant peas.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken thighs
- 1 teaspoon paprika
- Salt and pepper to taste
Rice and Vegetables
- 1 cup rice
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Heat Oil: Heat the olive oil in a large pot over medium heat until shimmering to prepare the base for sautéing.
- Sauté Onion and Garlic: Add the diced onion and minced garlic, stirring frequently until fragrant and translucent, about 2 to 3 minutes, to build flavor.
- Brown Chicken: Season the chicken thighs with salt, pepper, and paprika, then add them to the pot. Brown the chicken for 4 to 5 minutes on each side to lock in juices and add color.
- Add Rice and Broth: Stir the rice and chicken broth into the pot, bringing the mixture to a gentle boil to begin cooking the rice and infuse flavor.
- Simmer: Reduce the heat to low, cover the pot, and let it simmer undisturbed for about 20 minutes so the rice cooks fully and absorbs the broth.
- Add Peas: In the last 5 minutes of cooking, stir in the frozen peas, allowing them to heat through without overcooking.
- Rest and Serve: Remove the pot from heat and let it sit covered for a few minutes to allow the flavors to meld before serving.
Notes
- Use bone-in, skinless chicken thighs for juicier meat if preferred.
- Long-grain white rice is recommended for best texture; adjust liquid ratio if using other rice types.
- Frozen peas can be replaced with fresh peas or other vegetables like carrots or bell peppers.
- For a spicier kick, add a pinch of cayenne pepper along with paprika.
- Letting the dish rest covered before serving helps the rice become fluffier.
