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–+ servings
One Pot Chicken and Rice

One Pot Chicken and Rice: Simple Comfort Food Bliss

One Pot Chicken and Rice is a warm and nourishing meal perfect for busy weeknights, featuring tender chicken thighs, sweet peas, and vibrant carrots.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 1.5 lbs Boneless, Skinless Chicken Thighs Can substitute with skinless chicken breasts for a leaner option
For the Seasoning
  • 1 tsp Paprika Smoked paprika delivers an even deeper taste
  • 0.5 tsp Salt Adjust to taste based on dietary needs
  • 0.5 tsp Cumin Swap with coriander for a different twist
  • 0.5 tsp Garlic Powder Fresh minced garlic works just as well
For the Cooking Base
  • 2 tbsp Olive Oil Avocado oil is a great high smoke point alternative
  • 1 Onion, diced Yellow or white onions are best
  • 2 Carrots, diced Bell peppers make a tasty substitute
  • 2 cloves Garlic, minced Increase for a stronger garlic punch
For the Rice Base
  • 1 cup Parboiled White Long Grain Rice Brown rice can be used, remembering it will require longer cooking times
  • 0.5 tsp Oregano Italian seasoning may also be used
For the Cooking Liquid
  • 1.5 cups Chicken Broth Vegetable broth makes this dish vegetarian-friendly
For the Finishing Touch
  • 0.33 cup Frozen Peas Feel free to use fresh peas if available

Equipment

  • large sauté pan

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine the cumin, paprika, garlic powder, and salt. Coat the chicken thighs with half of the spice mix and set aside.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add half of the seasoned chicken thighs and sear for about 3-4 minutes per side until golden brown. Remove and set aside.
  3. In the same pan, add the diced onion and carrots. Sauté for approximately 5 minutes until softened and slightly golden.
  4. Stir in the rice, minced garlic, and remaining half of the spice mix. Toss for 1-2 minutes until the rice is well-coated.
  5. Pour in the chicken broth and sprinkle the oregano over the mixture. Bring to a gentle boil.
  6. Return the browned chicken thighs to the pan, cover, and reduce heat to low. Let it simmer for about 15 minutes.
  7. After 15 minutes, uncover and sprinkle peas on top. Cover and cook for an additional 5 minutes.
  8. Remove from heat, fluff the rice with a fork, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

This dish is easily adaptable to suit individual tastes with various vegetables and proteins.

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