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One Pot Chicken and Rice on a plate
Rachel Kim

One Pot Chicken and Rice

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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; add paprika, pepper, and 1/2 teaspoon salt. Heat oil in 5-quart Dutch oven over medium-high; brown one side 5 minutes. Plate partly raw chicken.
  2. Reduce to medium; cook onion and carrot 4 minutes. Add garlic 30 seconds, then rice and remaining salt 1 minute.
  3. Add broth; scrape browned bits and simmer. Nestle chicken browned-side up on rice; add juices.
  4. Cover tightly; cook over low 18 minutes without stirring. Scatter peas around chicken; cover and cook 5 to 7 minutes more until rice tender and thickest thigh 165°F.
  5. Remove from heat; rest covered 5 minutes. Gently fluff around thighs; serve 1 thigh with one-quarter rice and vegetables per portion.