One-Pot Chicken and Rice
A flavorful, comforting meal made easy in one pot, perfect for busy weeknights or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: One-pot cooking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup chopped fresh vegetables (carrots, peas, bell peppers)
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tsp paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Chop the vegetables and season the chicken thighs with salt, pepper, paprika, and thyme.
- In a large pot over medium heat, warm the olive oil. Sauté the diced onion and minced garlic until golden brown.
- Add the seasoned chicken thighs to the pot. Brown on both sides for about 5-7 minutes.
- Stir in the long-grain white rice followed by the chicken broth. Bring to a boil while scraping any bits from the bottom of the pot.
- Gently fold in the chopped vegetables. Reduce heat to low and cover tightly. Steam for 20-25 minutes until rice is tender.
- Let sit covered for another 5 minutes before fluffing with a fork and serving.
Notes
- Feel free to swap out vegetables based on availability or personal preference.
- For added flavor, consider incorporating spices like turmeric or adding a splash of lemon juice before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg