One-Pot Chicken and Rice
A cozy, one-pot dish that combines chicken and rice for a minimal cleanup, maximum flavor dinner. Perfect for busy weeknights!
Ingredients
Main Ingredients
- 1 pound chicken thighs or breasts Use whatever's available.
- 1 cup white rice Can substitute with brown rice, but it requires longer cooking.
- 1 medium onion, chopped Provides base flavor.
- 3 cloves garlic, minced For added flavor.
- 2 cups chicken broth Or use water with a bouillon cube.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning Optional.
- 1 cup frozen peas or spinach Can use other veggies based on preference.
Instructions
Preparation
- In a heavy-bottomed pot or skillet, heat a splash of oil over medium heat.
- Add chopped onion and garlic; cook until soft.
- Add chicken pieces to the pot and cook until golden brown on both sides.
- Stir in uncooked rice and let it toast for about 1 minute.
- Pour in the chicken broth and add any vegetables.
- Bring the mixture to a simmer, cover, and reduce the heat.
- Let it cook for about 20 minutes. Check for rice tenderness; if needed, add more broth and cook for another 5 minutes.
Notes
For crispy chicken, start with skin-on thighs and broil for 3 minutes after cooking. Store in the fridge for up to 3 days. Reheat with a splash of broth for moisture.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 1g
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