One-Pot Chicken & Rice

Name: One-Pot Chicken & Rice
Cook time: 36 min
Cuisine: american
Ingredients: 500 g chicken thighs; 1.5 cups white rice; 1 medium onion; 2 medium carrot; 1 cup frozen peas; 2 cloves garlic; 3 cups chicken broth; 2 tbsp butter; 1 tbsp olive oil; 0.5 tsp dried thyme; 1 tsp dried parsley

A comforting classic. Succulent chicken thighs and fluffy rice cooked together with carrots and peas, absorbing all the savory broth flavor.

36mTime

EasyDifficulty

4 pplServings

AmericanCuisine

Ingredients

0 of 11 ingredients checked

Proteins

500 g Chicken Thighs

Produce

1 medium Onion
2 medium Carrot
1 cup Frozen Peas
2 cloves Garlic

Dairy & Eggs

2 tbsp Butter

Grains & Starches

1.5 cups White Rice

Sauces & Oils

3 cups Chicken Broth
1 tbsp Olive Oil

Spices & Seasoning

0.5 tsp Dried Thyme
1 tsp Dried Parsley

11 items

Instructions

Techniques one tap away on the steps that use them

sauteingsimmering

0% Complete

Heat olive oil and butter in a large deep skillet or dutch oven over medium heat.

Add chicken thighs. Cook for 5 minutes until browned on all sides (doesn't need to be cooked through).

Add onion and carrots. Sauté for 3 minutes until softened.

Stir in garlic, uncooked white rice, dried thyme, dried parsley, salt, and pepper. Toast the rice for 1 minute.

Pour in chicken broth. Bring to a boil, then heat to low, cover tight with a lid, and for 20 minutes.

Turn off heat. Quickly stir in frozen peas, cover again, and let sit for 5 minutes. The steam will cook the peas and fluff the rice.

Fluff with a fork and serve.