One Pot Chicken and Rice
A simple and hearty dish combining chicken, rice, and vegetables, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lb chicken thighs or breasts Choose either thighs or breasts based on preference
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup peas and carrots (frozen or fresh)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- to taste salt and pepper
- optional chopped parsley for garnish Adds color and flavor
Instructions
Cooking
- In a large pot or skillet, heat olive oil over medium heat.
- Season the chicken with salt, pepper, and paprika, then add it to the pot. Cook until browned on both sides, about 5-7 minutes.
- Remove the chicken and set it aside.
- In the same pot, add onion and garlic, and sauté until fragrant.
- Stir in the rice and cook for a minute, then add chicken broth.
- Bring to a simmer, then return the chicken to the pot.
- Cover and cook on low heat for about 20 minutes, or until the rice is tender.
- Add peas and carrots, stir gently, and cook for another 5 minutes.
- Garnish with parsley if desired before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a microwave or stove with a splash of liquid. Freezing is also an option for up to a month.