Description
This One Pot Chicken Rice is a delicious and comforting meal featuring tender chicken thighs, aromatic vegetables, and fluffy rice, all cooked together in one pot. It’s an easy weeknight dinner that the whole family will love!
Ingredients
Scale
- 2 cups long-grain rice (such as basmati or jasmine)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color you prefer)
- 1 cup frozen peas
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all your ingredients to streamline the cooking process.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and diced bell pepper, sautéing for another 2-3 minutes until the bell pepper softens and the garlic is fragrant.
- Add the chicken pieces to the pot, seasoning with salt, pepper, paprika, thyme, and oregano. Cook for about 5-7 minutes until the chicken is browned on all sides.
- Pour in the 2 cups of long-grain rice, stirring well to combine with the chicken and vegetables.
- Pour in the 4 cups of chicken broth and stir to ensure the rice is evenly distributed. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes until the rice absorbs the broth and is tender.
- After 15-20 minutes, check the rice. If all the liquid is absorbed, add the frozen peas. If not, cover and cook for an additional 5 minutes.
- Gently fluff the rice with a fork to combine everything, being careful not to break the rice grains.
- Taste the dish and adjust the seasoning with more salt, pepper, or herbs as needed.
- Remove the pot from heat and let it sit, covered, for about 5 minutes to allow flavors to meld.
- Fluff the rice again before serving. Transfer to a serving dish or serve directly from the pot.
- Garnish with freshly chopped parsley for added color and freshness.
- Serve hot, either on its own or with a side salad or crusty bread.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of chicken broth or water and warm over low heat, or microwave covered with a damp paper towel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes