ONE-POT Chicken & Rice
A comforting one-pot dish perfect for fall evenings, made with chicken, rice, and vegetables that's easy to prepare and serve.
Ingredients
Main Ingredients
- 1 pound chicken thighs, boneless and skinless Thighs are juicier than breasts.
- 2 cups chicken broth Use gluten-free broth if needed.
- 1 cup long-grain rice Brown rice can be used; adjust cooking time.
- 1 medium onion, finely diced Adds flavor.
- 2 cloves garlic, minced Enhances flavor.
- 1 cup diced bell peppers Any color bell pepper works.
- 1 cup peas Frozen or fresh.
- 2 teaspoons dried thyme
- to taste salt and pepper
- 2 tablespoons olive oil For cooking.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Season the chicken with salt, pepper, and thyme, then add it to the pot and sear for about 5 minutes until golden brown.
Aromatics
- Add diced onion, garlic, and bell peppers to the pot, sautéing for 3 to 5 minutes until fragrant and the onion is translucent.
Combine
- Stir in the rice, ensuring it is well-coated in the oil and flavors.
Add Liquid
- Pour in the chicken broth, bring to a gentle boil, then reduce the heat and cover, allowing it to simmer for about 20 minutes.
Incorporate Peas
- After 20 minutes, stir in the peas, cover again, and let simmer for an additional 5 minutes until rice is tender.
Serve and Enjoy
- Fluff the rice with a fork, adjust seasoning if needed, and serve hot.
Notes
This dish can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to a month.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 3g
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