One-Pot Chicken and Rice
This easy-to-make, comforting dish is perfect for busy weeknights, featuring succulent chicken thighs, aromatic vegetables, and fluffy rice that creates a rich tapestry of flavors.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs Use bone-in for juicier flavor.
- 1 teaspoon Salt Enhances natural flavors.
- 1/2 teaspoon Black pepper Adds a subtle kick.
- 1 teaspoon Paprika Infuses a rich, smoky flavor.
- 2 tablespoons Olive oil For sautéing.
- 1 medium Onion Diced, adds sweetness.
- 2 cloves Garlic Minced, elevates flavor.
- 1 medium Red bell pepper Chopped, adds sweetness.
- 1 cup Long-grain white rice Fluffy and absorbs liquids.
- 4 cups Chicken broth Provides depth of flavor.
- 2 tablespoons Tomato paste Adds umami flavor.
- 1 cup Frozen peas Added for color and sweetness.
- 1/4 cup Fresh parsley Chopped, for garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt, black pepper, and paprika, rubbing the spices evenly.
- Heat olive oil in a large, oven-safe pot over medium-high heat.
- Add the seasoned chicken thighs to the pot and sear until golden brown on both sides, approximately 5 to 7 minutes. Remove and set aside.
Cooking
- In the same pot, add diced onion, minced garlic, and chopped red bell pepper. Cook until softened and fragrant, about 3-4 minutes.
- Stir in the long-grain white rice, cooking for an additional 1 to 2 minutes until slightly translucent.
- Pour in chicken broth, followed by tomato paste and a pinch of salt. Stir well to combine.
- Add the seared chicken thighs back into the pot, nestling them into the rice mixture and bring to a gentle simmer.
- Cover with a lid or foil and transfer to the preheated oven. Bake for about 25 minutes, or until chicken is cooked and rice is tender.
- Remove from oven, stir in frozen peas, cover, and let sit for 5 minutes.
Serving
- Garnish with freshly chopped parsley before serving.
Notes
For best results, allow the dish to rest before serving. Serve with a side of mixed greens or crusty bread.