One-Pot Chicken & Rice
A simple yet satisfying one-pot dish featuring tender chicken, aromatic herbs, and wholesome rice, perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Global
- Diet: Dairy Free, Gluten Free
Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs, skinless and boneless, cut into pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain rice (ensure it’s gluten-free)
- 2 ½ cups chicken broth (gluten-free)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon turmeric
- 1 cup bell peppers, diced
- 1 cup green peas (frozen is fine)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it’s translucent, about 3-4 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pot. Season with salt, pepper, paprika, thyme, and turmeric. Sauté for about 5-6 minutes until the chicken is browned on all sides.
- Stir in the long-grain rice, making sure it’s well-coated with the oil and spices. Toast the rice for about 1-2 minutes, which enhances its flavor.
- Pour in the chicken broth and bring to a gentle boil. Once boiling, reduce the heat to low and add the diced bell peppers and green peas. Stir everything to combine.
- Cover the pot with a lid and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the broth. Do not lift the lid during cooking, as this will disturb the steam process.
- Once cooked, remove the pot from the heat and let it rest, covered, for another 5 minutes. Fluff the rice with a fork and garnish with fresh parsley if desired.
Notes
Ensure your broth is gluten-free if you’re following dietary restrictions. Using long-grain rice ensures fluffy grains that don’t stick together.