Chicken and rice — a classic combo! Here’s a simple, tasty recipe for a comforting Chicken and Rice dish that you can make on the stovetop or in one pot.
Easy One-Pot Chicken and Rice
Ingredients:
- 4 chicken thighs or breasts (bone-in or boneless)
- 1 cup long-grain rice (like basmati or jasmine)
- 2 cups chicken broth (or water with bouillon)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 cup frozen peas or mixed veggies (optional)
- 2 tbsp olive oil or butter
- 1 tsp paprika
- 1/2 tsp dried thyme or oregano
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Season the chicken with salt, pepper, and paprika.
- Heat olive oil in a large skillet or pot over medium-high heat. Brown the chicken on both sides (about 4-5 minutes per side). Remove and set aside.
- In the same pan, sauté onion, garlic, and bell pepper (if using) until soft and fragrant.
- Add the rice and stir to coat it in the oil for 1-2 minutes.
- Pour in the chicken broth, add thyme or oregano, and stir.
- Place the chicken on top of the rice mixture, cover the pot, and reduce heat to low.
- Simmer for 20-25 minutes, until the rice is cooked and chicken is fully cooked through (internal temp of 165°F / 74°C).
- Add peas during the last 5 minutes of cooking if using frozen veggies.
- Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork.
- Garnish with fresh parsley or cilantro and serve!
Want me to help with a spicy version, or something with a creamy sauce?