One Pot Chicken and Rice
A comforting, flavor-packed weeknight meal where juicy chicken thighs and tender rice cook together in a single pot.
Ingredients
- •4 bone-in, skin-on chicken thighs
- •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 ground turmeric
- •1 teaspoon smoked paprika
- •1 teaspoon dried oregano
- •1 teaspoon salt
- •0.5 teaspoon black pepper
- •0.5 cup frozen peas, thawed
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides generously with half of the salt, black pepper, and smoked paprika.
- 2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- 3
Add the chicken thighs skin-side down and sear for 5 to 6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes, then remove the chicken to a plate.
- 4
Turn the heat down to medium and add the diced onion to the same pot with the rendered chicken fat, sautéing for 4 minutes until translucent and soft.
- 5
Add the minced garlic, turmeric, remaining smoked paprika, and oregano, stirring constantly for 1 minute until fragrant.
- 6
Add the rinsed white rice directly into the pot, stirring well to toast the grains in the spices and onion mixture for about 2 minutes.
- 7
Pour in the chicken broth and add the remaining salt, scraping up any browned bits from the bottom of the pot.
- 8
Nestle the seared chicken thighs back into the rice, skin-side up, pouring any accumulated juices from the plate back into the pot.
- 9
Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 minutes without lifting the lid.
- 10
Remove the pot from the heat and let it rest, covered, for 10 minutes to allow the steam to finish cooking the rice.
- 11
Scatter the thawed peas over the rice, fluff the rice gently with a fork around the chicken, garnish with fresh parsley, and serve hot.
💡 Chef tips
- Use chicken breasts instead of thighs if you prefer white meat, but reduce the initial sear time slightly to prevent them from drying out.
- Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days and reheat with a splash of broth to restore moisture.
- Ensure your rice is well rinsed before adding it to the pot to prevent the starch from making the dish gummy.
✅ How it should turn out
The finished dish features perfectly tender, fluffy grains of seasoned rice infused with savory broth and spices, topped with juicy chicken boasting a deliciously golden, flavorful crust.