Description
Comforting one-pot chicken and rice with juicy, seasoned chicken and flavorful, aromatic rice.
Ingredients
- 4–6 pieces chicken (thighs or drumsticks), skin-on
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced
- 2 cups long-grain rice (jasmine or standard)
- 1/2 teaspoon saffron threads or 1 teaspoon turmeric
- 1 cup tomato sauce or diced tomatoes
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup peas (fresh or frozen)
- Fresh cilantro for garnish
Instructions
- Pat the chicken pieces dry with paper towels and season with salt, black pepper, paprika, and cumin.
- Heat olive oil in a large pot over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until golden.
- Flip the chicken and brown the other side briefly, then transfer to a plate.
- Reduce heat to medium, add diced onion, minced garlic, and bell pepper to the same pot. Sauté for 4–5 minutes until softened.
- Add the rice to the pot, toasting for 1–2 minutes while stirring.
- Stir in saffron or turmeric, then pour in tomato sauce and mix.
- Nestle the seared chicken back into the rice mixture, skin-side up. Pour in chicken broth and bring to a boil.
- Reduce to low heat, cover, and simmer for 25–30 minutes until rice is tender and chicken is cooked through.
- Scatter peas over the rice 5 minutes before the end of cooking, cover, and let steam.
- Remove from heat and let rest for 5–10 minutes before serving. Garnish with cilantro.
Notes
For lower sodium, use unsalted broth and adjust seasoning at the end. Allow for ingredient swaps for vegetable variety and dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American