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Rice with Chicken

A cozy one-pot dinner combining chicken, rice, and vegetables that's quick to prepare and easy to clean up, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken pieces (thighs or breasts, bone-in or boneless) Thighs stay juicier.
  • 1 cup rice (long-grain white or jasmine) Jasmine adds fragrance.
  • 1 bell pepper, diced Adds freshness and color.
  • 1 onion, chopped The base of flavor.
  • 2 cloves garlic, minced Fresh is best.
  • 1 cup peas Frozen is fine.
  • 3 cups chicken broth Use low-sodium if desired.
  • 1 tsp saffron or turmeric Saffron adds perfume; turmeric gives a warm color.
  • Salt and pepper, to taste
  • 2 tbsp olive oil For browning.

Method
 

Preparation
  1. Heat 2 tbsp olive oil in a large pot over medium heat.
  2. Brown the chicken pieces on all sides (about 3–4 minutes per side). Remove and set aside.
  3. In the same pot, add onion, bell pepper, and garlic; sauté until softened and fragrant (about 4–5 minutes).
  4. Stir in rice, saffron (or turmeric), salt, and pepper; let the rice toast for a minute.
  5. Pour in chicken broth and bring to a gentle simmer. Scrape up any browned bits from the bottom.
  6. Return chicken to the pot, cover, and cook on low heat for about 20–25 minutes or until rice is tender and chicken reaches 165°F.
  7. Stir in peas before serving and let sit covered for 5 minutes to finish steaming.
  8. Fluff with a fork and adjust salt and pepper.

Notes

Let the oil get hot before adding chicken to ensure it browns. Use room-temperature chicken for even searing. Don’t lift the lid during cooking.