One-Pot Chicken and Rice

• •2 tablespoon olive oil
• •4 pieces chicken thighs, bone-in, skin-on
• • to taste salt
• • to taste black pepper, freshly ground
• •1 medium yellow onion, chopped
• •1 medium red bell pepper, chopped
• •3 garlic cloves, minced
• •1.5 teaspoon smoked paprika
• •1 teaspoon dried oregano
• •1.5 cup long-grain white rice, rinsed
• •14.5 oz canned diced tomatoes, undrained
• •2.5 cup chicken broth, low sodium
• •0.5 cup frozen peas
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   Season chicken thighs generously with salt and black pepper on both sides.

2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear on the other side for 3-4 minutes. Remove chicken from the pot and set aside, leaving the rendered fat in the pot.

3. 3

   Reduce heat to medium. Add chopped onion and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until vegetables have softened.

4. 4

   Add minced garlic, smoked paprika, and dried oregano to the pot. Cook for 1 minute more, stirring constantly, until fragrant.

5. 5

   Stir in the rinsed rice, ensuring it's well coated with the aromatics and spices. Pour in the canned diced tomatoes (with their liquid) and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

6. 6

   Carefully nestle the seared chicken thighs back into the pot, skin-side up, ensuring they are partially submerged in the liquid. Bring the liquid back to a very gentle simmer.

7. 7

   Cover the pot tightly with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to retain steam.

8. 8

   Remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the rice to finish steaming and become fluffier.

9. 9

   Remove the lid. Stir in the frozen peas (if using) and fluff the rice gently with a fork. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.

Chef's Tips

• 💡Rinsing the rice thoroughly before cooking helps remove excess starch, preventing the rice from becoming too sticky and ensuring a fluffier texture.
• 💡Do not lift the lid while the rice is cooking or during the resting period. The trapped steam is crucial for perfectly cooked rice.
• 💡For extra flavor, consider adding a pinch of saffron threads (steeped in a tablespoon of hot broth) along with the rice and liquids.
• 💡If you prefer white meat, you can use bone-in, skin-on chicken breasts, but adjust cooking time as they may cook faster. Thighs are recommended for their juiciness and flavor.
• 💡Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or in the microwave.