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One-Pot Chicken and Rice

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A versatile stovetop dish that combines tender chicken thighs with rice and vegetables, perfect for quick weeknight dinners.

Ingredients

Scale
  • 4 skinless chicken thighs
  • 1 cup rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 carrots, diced
  • 1 cup peas
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • Fresh herbs (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat until it shimmers.
  2. Add diced onions and minced garlic, sauté until translucent.
  3. Season chicken thighs with salt, pepper, and paprika, then add to the pot.
  4. Brown the chicken on both sides until golden.
  5. Stir in rice, chicken broth, diced carrots, and peas, mixing well to combine.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked and chicken is tender.
  7. Fluff rice with a fork, garnish with herbs if desired, and serve warm.

Notes

This dish can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently and add a splash of broth if needed.

Nutrition

Find it online: https://www.anytimesrecipes.com/one-pot-chicken-and-rice-recipe-easy-weeknight-dinner/