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rice and chicken recipes

rice and chicken recipes

This One-Pot Chicken and Rice is a comforting and easy-to-make dish that combines tender chicken, flavorful spices, and fluffy rice, all cooked together for a satisfying meal. Perfect for a weeknight dinner, this recipe is minimal fuss with maximum flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 lid for pot
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt adjust to taste
  • 1 cup frozen peas
  • to taste fresh parsley for garnish optional

Instructions
 

  • Start by cutting the chicken into bite-sized pieces. Season them with paprika, black pepper, and salt.
  • Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and sauté for another minute until fragrant.
  • Increase the heat to medium-high and add the chicken pieces to the pot. Cook until browned, about 5-7 minutes.
  • Stir in the rice and cook for 1-2 minutes, allowing it to toast slightly.
  • Pour in the chicken broth and add the dried thyme. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
  • If using, add the frozen peas and stir into the rice. Cover and let sit for an additional 5 minutes, allowing the peas to heat through.
  • Fluff the rice with a fork, taste, and adjust the seasoning if necessary.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Feel free to add in any vegetables you have on hand, such as bell peppers or carrots, for added nutrition.
You can use brown rice instead of white rice; just adjust the liquid and cooking time accordingly.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of water to prevent drying out.