Description
Skip the takeout tonight! This One Pot Chicken and Rice delivers restaurant-quality flavor with just one pan and zero guilt. Perfect for busy weeknights when you crave something both easy and impressive.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 2-inch pieces
- 1.5 cups (300g) long-grain white rice, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion (about 1 cup), finely diced
- 3 cloves garlic, minced
- 2 medium carrots (about 1 cup), diced
- 1 bell pepper, chopped
- 3 cups (720ml) chicken broth (low sodium preferred)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Season chicken pieces with salt and pepper. Rinse rice until water runs clear, then drain.
- Heat olive oil in a Dutch oven over medium-high heat. Brown chicken in batches, 3-4 minutes per side until golden. Remove to a plate.
- In the same pot, sauté onion and carrots for 4-5 minutes until onion is translucent. Add bell pepper and cook 2 more minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in oregano, paprika, cumin, and thyme. Cook for 30 seconds to toast spices.
- Return browned chicken to pot with any accumulated juices. Add rice and stir to coat with oil and spices.
- Pour in chicken broth and bring to a boil. Immediately reduce heat to low, cover with tight-fitting lid, and simmer 20-25 minutes until rice is tender.
- Remove from heat but keep covered. Let rest 5-10 minutes.
- Fluff with a fork, garnish with parsley, and serve with lemon wedges.