Go Back
Print

One-Pot Chicken and Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 480kcal

Equipment

  • Large pot

Ingredients

  • 1 1/2 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1/2 cup shredded cheddar optional

Instructions

  • Season the chicken with the paprika, salt, and pepper.
  • Heat the oil in a large pot over medium-high. Brown the chicken 5 minutes.
  • Add the onion and cook 3 minutes. Stir in the garlic for 30 seconds.
  • Stir in the rice for 1 minute, then pour in the broth and scrape up the browned bits.
  • Bring to a boil, cover, and reduce the heat to low. Cook 18 minutes without lifting the lid.
  • Scatter the peas on top, cover, and rest 5 minutes off the heat.
  • Fluff, add cheese if you like, and serve.