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One Pot Chicken and Rice

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A hearty and satisfying one-pot meal featuring tender chicken and flavorful rice, perfect for busy weeknights.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups low-sodium chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken and sear for about 4-5 minutes per side until browned. Remove the chicken and set aside.
  2. Add the diced onion and garlic, stirring frequently for about 2-3 minutes until the onion turns translucent.
  3. Add the rice to the pot and toast it with the onion and garlic for 1-2 minutes.
  4. Return the chicken to the pot and add the chicken broth, paprika, thyme, and frozen vegetables. Stir to combine and bring to a boil.
  5. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender.
  6. Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, then serve warm.

Notes

For best results, avoid overcrowding the chicken while searing, and ensure to rest the dish before serving.

Find it online: https://www.chickenpalette.com/one-pot-chicken-and-rice-recipe/