Description
A comforting one-pot chicken-and-rice dinner that combines crispy-skinned chicken with fluffy seasoned rice, making it perfect for busy weeknights.
Ingredients
- 4–6 chicken pieces (thighs or drumsticks), skin-on (about 2–2.5 lb)
- 2 cups long-grain rice
- 1/2 cup peas (fresh or frozen)
- 1 large bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 1/2 cups chicken broth (low-sodium if preferred)
- 1 cup tomato sauce or 1 cup diced tomatoes with juices
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon saffron threads or 1 teaspoon turmeric
- Salt and black pepper, to taste
- Fresh cilantro for garnish
Instructions
- Pat the chicken dry with paper towels. Season all over with salt, black pepper, paprika, and cumin. Let sit 5–10 minutes.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken skin-side down and sear without moving until the skin is golden and crisp, about 5–7 minutes. Flip briefly to brown the other side, then remove the chicken to a plate.
- Reduce heat to medium. Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté until softened, about 4–5 minutes.
- Stir in the rice and toast for 1–2 minutes, stirring constantly.
- Add the tomato sauce or diced tomatoes and stir to combine. Nestle the seared chicken back on top of the rice. Sprinkle saffron or turmeric over the rice.
- Pour in 3 1/2 cups chicken broth. Bring to a gentle boil, then immediately reduce to low. Cover tightly and simmer undisturbed for 25–30 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
- Five minutes before the end of cooking, stir in the peas and recover to finish cooking.
- Remove from heat and let rest, covered, for 5–10 minutes. Fluff the rice gently with a fork, garnish with chopped cilantro, and serve.
Notes
For a richer version, try creamy chicken and rice. Use brown rice if preferred but increase broth and simmer time. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American