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One Pot Chicken and Rice

A comforting one-pan meal that combines succulent chicken thighs and flavorful rice, perfect for cozy family dinners or weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 8 pieces boneless, skinless chicken thighs about 1.5 lbs
  • 1 teaspoon paprika (or smoked paprika)
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil use a good extra-virgin for aroma
For the Rice
  • 1 cup parboiled white long grain rice parboiled helps prevent mushy rice
  • 1½ cups chicken broth low-sodium if you want to control salt
  • ⅓ cup frozen peas
  • ½ teaspoon oregano
Vegetables
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced about 1 ½ cups
  • 2 cloves garlic, minced fresh garlic gives it that extra flavor boost

Method
 

Preparation
  1. Mix the spices: In a small bowl, stir together the cumin, paprika, garlic powder, and salt.
  2. Place the chicken thighs in a medium bowl and sprinkle half of the spice rub over them. Toss to coat evenly; save the remaining rub for later.
Cooking Chicken
  1. Heat a large sauté pan over medium-high heat and add the olive oil.
  2. Sear half the chicken thighs in a single layer for 3–4 minutes per side until browned. Remove and set aside, then repeat with the remaining thighs.
Cooking Vegetables and Rice
  1. Turn the heat down to medium and add the diced onion and carrots. Cook for about 5 minutes, stirring occasionally, until the onion is browned and the carrots begin to soften.
  2. Stir in the rice, minced garlic, and the reserved spice rub. Cook for 1–2 minutes, stirring often to coat the rice.
  3. Pour in the chicken broth and sprinkle the oregano over the top. Scrape any browned bits from the pan.
Combining and Finishing
  1. Nestle the browned chicken thighs back into the rice mixture. Reduce heat to low, cover, and cook for 15 minutes.
  2. Scatter the frozen peas over the surface, cover again, and cook for an additional 5 minutes until the liquid is absorbed and the rice is tender.
  3. Remove from heat and serve hot, ensuring each plate gets chicken, rice, and vegetables.

Notes

For a time-saver, cut the carrots the night before. If the rice looks too wet, remove the lid and let it sit on low heat for a couple of minutes. For a smoky twist, use smoked paprika and finish with lemon.