Description
A cozy and flavorful one-pot meal featuring juicy chicken thighs, fluffy rice, sweet carrots, and tender peas. Perfect for busy weeknights and easy cleanup.
Ingredients
Scale
- 6 chicken thighs (bone-in, skin-on)
- 1 1/2 cups long grain rice
- 3 cups chicken broth
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat a large Dutch oven or deep skillet over medium-high heat. Add olive oil.
- Season chicken with salt, pepper, paprika, and cumin. Sear chicken skin-side down until golden, about 5 minutes per side. Remove and set aside.
- In the same pot, sauté onions and garlic until fragrant. Add carrots and cook for 3 more minutes.
- Stir in the rice to coat it in the oil and vegetables. Pour in the broth, scraping up any browned bits.
- Nestle the chicken back into the pot on top of the rice. Bring to a simmer, then cover and reduce heat to low. Cook for 25–30 minutes or until rice is tender and chicken is cooked through.
- Stir in frozen peas and let the dish sit, covered, for 5 more minutes. Garnish with parsley if using.
- Fluff rice gently with a fork and serve hot.
Notes
- Use hot broth to maintain cooking temperature.
- Finish under the broiler for crispier chicken skin.
- Let the dish rest before serving to allow flavors to settle.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Global
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Keywords: one pot chicken and rice, easy chicken rice dinner, family meal, one skillet chicken