One-Pot Chicken and Rice
A comforting and flavorful one-pot meal featuring succulent chicken thighs cooked with aromatic vegetables and fluffy rice in a savory tomato-infused broth. Perfect for a hearty weeknight dinner with minimal cleanup.
Ingredients
- •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.
Season chicken thighs generously with salt and black pepper on both sides.
- 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.
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.
Add minced garlic, smoked paprika, and dried oregano to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
- 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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux