One-Pot Chicken and Rice

local_grocery_store Ingredients

• 4 Chicken thighs, bone-in, skin-on
• 2 tablespoons Olive oil
• 1 Onion, diced
• 2 Carrot, diced
• 4 cloves Garlic, minced
• 1 cup Long-grain rice, rinsed
• 2 cups Chicken broth
• 1 cup Frozen peas, thawed
• to taste Salt
• to taste Black pepper, freshly ground
• for garnish Fresh parsley, chopped

restaurant_menu Method

1. 1.Season the chicken thighs with salt and pepper.
2. 2.Heat olive oil in a large skillet or Dutch oven over medium heat.
3. 3.Add the chicken thighs, skin side down, and cook until golden brown. Flip and cook for a few more minutes. Remove the chicken from the skillet and set aside.
4. 4.In the same skillet, add the diced onion, carrot, and minced garlic. Cook until the vegetables are tender.
5. 5.Add the rinsed rice to the skillet and stir to coat it with the vegetable mixture.
6. 6.Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
7. 7.Place the chicken thighs on top of the rice, cover, and continue to cook for another 15-20 minutes, or until the chicken is cooked through and the rice is tender.
8. 8.Stir in the thawed peas and cook for a few more minutes to heat them through.
9. 9.Garnish with fresh parsley and serve hot.
10. 10.Enjoy this delicious one-pot chicken and rice!

lightbulb_outline Tips

• chevron_rightFeel free to use chicken breasts instead of thighs if you prefer white meat.
• chevron_rightYou can add other vegetables like bell peppers or corn for extra color and flavor.
• chevron_rightFor a touch of spice, add a pinch of red pepper flakes or a dash of hot sauce.
• chevron_rightLeftovers make a great lunch the next day!