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Easy One-Pot Chicken and Rice with Vegetables

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A straightforward and comforting one-pot meal combining juicy chicken thighs, fluffy rice, and vibrant vegetables, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 cup long-grain white rice (200 grams)
  • 2 ½ cups chicken broth (600 ml)
  • 1 cup peeled and diced carrots (130 grams)
  • ½ cup frozen peas (75 grams)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika (optional)
  • Chopped fresh parsley for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, smoked paprika, and thyme. Dice the carrots and finely chop the onion and garlic. This prep takes about 10 minutes.
  2. Heat 2 tablespoons olive oil over medium-high heat in a large heavy-bottomed skillet. Add chicken thighs skin side down and cook for 5-6 minutes until the skin is golden and crisp. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add onions and carrots to the same pan and stir for 3-4 minutes until softened and fragrant. Add garlic in the last minute, stirring carefully to avoid burning.
  4. Pour in the dry rice and stir well to coat all grains with the oil and veggie mixture. Toast the rice for about 2 minutes, stirring often until a nutty aroma develops.
  5. Pour in 2 ½ cups chicken broth and bring to a gentle boil. Nestle the seared chicken thighs skin side up on top of the rice. Reduce heat to low, cover with lid, and simmer for 20-22 minutes without lifting the lid.
  6. After 20 minutes, quickly lift the lid, scatter frozen peas over the rice, cover, and cook another 5 minutes until peas are tender and rice is fluffy. Avoid stirring to keep rice texture perfect.
  7. Turn off heat and let the dish sit covered for 5 minutes to absorb remaining moisture. Sprinkle chopped fresh parsley on top before serving.

Notes

Searing the chicken first locks in juices and creates crispy skin. Toasting the rice adds nuttiness and helps keep grains separate. Keep heat low during simmering and avoid lifting the lid to ensure fluffy rice. Add peas near the end to keep their texture bright and tender. If rice is firm near the end, add a splash of broth or water and cook a few more minutes.

Nutrition

Keywords: one-pot, chicken and rice, easy dinner, weeknight meal, vegetables, simple ingredients, comfort food, quick recipe

Find it online: https://sparklechew.com/easy-one-pot-chicken-and-rice-with-vegetables-recipe-for-perfect-dinner/