Description
A comforting and hearty one-pot chicken and rice dish featuring tender chicken thighs cooked with aromatic garlic and onions, seasoned with paprika, and simmered with rice and peas for a complete, flavorful meal.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken thighs
- 1 teaspoon paprika
- Salt and pepper to taste
Vegetables and Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Grains and Liquids
- 1 cup rice
- 2 cups chicken broth
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Heat oil: Heat the olive oil in a large pot over medium heat until shimmering to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot, stirring occasionally until fragrant and translucent, about 2 to 3 minutes.
- Brown the chicken: Season the chicken thighs with salt, pepper, and paprika, then place them in the pot. Brown the chicken for 4 to 5 minutes on each side until nicely seared.
- Add rice and broth: Stir in the rice followed by the chicken broth, bringing the mixture to a gentle boil to start cooking the rice.
- Simmer: Reduce heat to low, cover the pot, and let the dish simmer for approximately 20 minutes until the rice is tender and the chicken is cooked through.
- Add peas: In the last 5 minutes of cooking, stir in the frozen peas to heat them through and add freshness and color to the dish.
- Rest: Remove the pot from heat and let it sit covered for a few minutes to allow flavors to meld before serving.
Notes
- Using bone-in, skin-on chicken thighs can add extra flavor and moisture but may require slightly longer cooking time.
- Feel free to substitute frozen peas with fresh peas or other vegetables like diced carrots or bell peppers.
- For a spicier version, add a pinch of cayenne pepper or chili flakes along with the paprika.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
