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one completely skinless boneless chicken thigh unfolded flat with the rough grooved muscle side facing upward, visible cooked meat fibers and small browned sear patches across bare flesh without any continuous golden skin layer or fatty flap, over fluffy white rice with small carrot cubes, peas and onion in an ordinary shallow bowl, with no garnish
Rachel Kim

One Pot Chicken and Rice

Whole boneless thighs sit above the rice as it steams, giving you a proper piece of chicken instead of meat that disappears into the grains. Pat the thighs dry and give one side a few undisturbed minutes against the pot. You don't need to brown every surface. A tight lid and a quiet burner matter more once the rice is added, because a hard boil can scorch the bottom while the upper grains are still chalky. Let the covered pot rest before fluffing around the chicken.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs 4 large pieces
  • 1 cup dry long-grain white rice rinsed and drained well
  • 1 3/4 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 1 medium carrot cut into small dice
  • 2 garlic cloves minced
  • 3/4 tsp fine salt divided
  • 1 tsp sweet paprika
  • 1/4 tsp black pepper
  • 1 cup frozen peas

Method
 

  1. Pat chicken dry and season with paprika, pepper and 1/2 teaspoon salt. Heat oil in a 5-quart Dutch oven over medium-high heat and brown chicken on one side for 5 minutes; transfer it to a plate while still partly raw.
  2. Lower the heat to medium, add onion and carrot and cook for 4 minutes. Stir in garlic for 30 seconds, then rice and remaining salt for 1 minute.
  3. Pour in broth and scrape up the browned bits. Bring to a simmer and nestle chicken browned-side up on the rice, adding its plate juices.
  4. Cover tightly, reduce to low and cook for 18 minutes without stirring. Scatter frozen peas around the chicken, cover and cook for 5 to 7 minutes more until rice is tender and the thickest thigh reaches 165°F.
  5. Remove the pot from the heat and rest covered for 5 minutes. Fluff rice gently around the thighs and serve 1 thigh with one-quarter of the rice and vegetables per portion.