One Pot Chicken and Rice Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

In a large, deep pan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add chicken thighs skin-side down. Season with salt and pepper, and sear for 3–4 minutes until golden. Flip, season the second side, and cook another 3–4 minutes. Remove from the pan and set aside.

Add the remaining tablespoon of olive oil to the same pan. Add the chopped onion and sauté for 4–5 minutes until soft and lightly golden. Stir in the sliced mushrooms and cook another 4–5 minutes until they release their moisture and begin to brown.

Add peas, rinsed rice, paprika, cumin, oregano, salt, and pepper. Stir constantly for about 1 minute to coat the rice with the oil and spices.

Pour in the water or stock and bring to a boil. Nestle the chicken thighs back into the pan (skin-side up if using skin-on) and reduce the heat to low. Cover with a tight-fitting lid and simmer for 15 minutes.

Turn off the heat and let the pot sit, covered, for another 5 minutes to allow the rice to finish steaming.

Fluff the rice gently with a fork, sprinkle with chopped parsley or coriander, and serve warm.

Cooking Techniques

Equipment Needed

Spice Level: