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One-Pot Chicken And Rice

One-pot chicken and rice with golden skin thighs and fluffy, herb-infused rice cooked in the same Dutch oven. The rice absorbs all the pan drippings for an easy weeknight one pan dinner with tender peas and carrots.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in chicken thighs
Rice
  • 1.5 cup long grain white rice, rinsed
  • 2.5 cup chicken broth
Vegetables and aromatics
  • 0.5 onion, diced
  • 3 garlic, minced
  • 1 carrot, diced
  • 1 cup frozen peas
Seasonings
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 0.5 tsp salt and pepper to taste
Garnish
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with paprika, garlic powder, salt, and pepper. Pat the seasoning evenly so it sticks to the skin.
  2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden, then remove to a plate.
Cook the vegetables and toast the rice
  1. Sauté the diced onion, diced carrot, and minced garlic in the same pot for 3-4 minutes until fragrant. Scrape up any browned bits from the bottom.
  2. Stir in the rinsed long grain white rice, turmeric, and cumin, then toast briefly for 1-2 minutes. Keep stirring so the rice is evenly coated.
Simmer and finish
  1. Pour in the chicken broth and nestle the chicken skin-side up into the rice. Make sure the thighs are partially surrounded by liquid.
  2. Bring everything to a boil, then cover tightly and reduce to low heat. Cook for 20-25 minutes until the rice is tender and the liquid is absorbed.
  3. Stir in the frozen peas, replace the cover, and keep on low heat for 5 minutes. Let the steam soften the peas throughout.
  4. Remove from heat, fluff the rice, and garnish with fresh parsley. Serve immediately while the rice is still fluffy and the chicken is resting over it.

Notes

For best texture, keep the pot covered during the 20-25 minute cook so the rice steams and absorbs the broth evenly. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently with a splash of broth if the rice dries out. Freezing is not recommended because the rice can turn softer after thawing. For a lighter option, use skinless chicken thighs and consider using reduced-sodium broth.