One-Pot Chicken and Rice
A comforting, flavorful dish that brings the family together with minimal cleanup and maximum satisfaction.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, diced (any color)
- 1 cup carrots, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Chop the onion, garlic, bell peppers, and carrots into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (about 3-4 minutes), then add garlic for another minute.
- Season the chicken thighs with salt and pepper, then add to the pot. Brown on all sides (approximately 5-7 minutes).
- Stir in the bell peppers and carrots; cook for an additional 5 minutes until slightly softened.
- Add the rice and pour in the chicken broth; mix well. Bring to a gentle boil before reducing heat.
- Cover tightly and simmer on low for about 20-25 minutes until rice absorbs all liquid.
- Turn off heat but keep covered for another 5-10 minutes to enhance flavors. Fluff with a fork and serve with optional lemon juice.
Notes
- Feel free to substitute vegetables based on your preferences or what you have available.
- For added flavor, consider incorporating spices like paprika or turmeric.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 385
- Sugar: 4g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Find it online: https://svetb.com/easy-one-pot-chicken-and-rice-recipe/