One Pot Chicken and Rice
A comforting, flavorful weeknight meal where tender chicken thighs and perfectly fluffy rice cook together in a single pot with aromatic herbs and spices.
Ingredients
- •4 bone-in, skin-on chicken thighs
- •1.5 teaspoons kosher salt, divided
- •0.5 teaspoon black pepper
- •1 tablespoon olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1.5 cups long-grain white rice, rinsed and drained
- •2.5 cups low-sodium chicken broth
- •1 teaspoon smoked paprika
- •0.5 teaspoon dried oregano
- •0.25 teaspoon ground turmeric
- •0.5 cup frozen peas
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs completely dry with paper towels and season both sides evenly with 1 teaspoon of kosher salt and the black pepper.
- 2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
- 3
Place the chicken thighs skin-side down in the pot and sear undisturbed for 6 to 8 minutes until the skin is golden brown and crispy.
- 4
Flip the chicken and sear for another 3 minutes, then remove the chicken from the pot and set it aside on a plate.
- 5
Reduce the heat to medium, add the diced onion to the remaining chicken fat in the pot, and sauté for 4 to 5 minutes until soft and translucent.
- 6
Add the minced garlic, smoked paprika, dried oregano, and ground turmeric, stirring constantly for about 30 seconds until fragrant.
- 7
Stir in the rinsed long-grain white rice and the remaining 0.5 teaspoon of kosher salt, ensuring every grain is coated in the seasoned oil and spices.
- 8
Pour in the low-sodium chicken broth and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon.
- 9
Nestle the seared chicken thighs and any accumulated juices back into the pot on top of the rice.
- 10
Bring the liquid to a gentle boil, then immediately cover the pot with a tight-fitting lid, reduce the heat to low, and simmer undisturbed for 20 minutes.
- 11
Remove the pot from the heat and let it sit, covered, for 10 more minutes to allow the steam to finish cooking the rice.
- 12
Remove the lid, gently stir the frozen peas into the rice around the chicken, cover again for 3 minutes to warm the peas, and garnish with chopped fresh parsley before serving.
💡 Chef tips
- Make sure to rinse the white rice thoroughly until the water runs clear to remove excess starch and prevent the dish from becoming gummy.
- If you prefer a crispy chicken skin finish, place the cooked chicken under the oven broiler for 2 to 3 minutes after the rice is done cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of broth.
✅ How it should turn out
The finished dish features wonderfully tender chicken with a savory crust, resting over fragrant, perfectly fluffy grains of spiced rice that have absorbed all the rich chicken broth.