How to cook: One-pot chicken and rice

Start with a whole chicken, or use thighs or chicken breasts if preferred.

Break down the whole chicken and debone it.

Season one side of the chicken with kosher salt and ground pepper.

Heat olive oil in a pan and sear the chicken skin side down until golden brown on both sides.

Remove the chicken and reserve it on a plate.

Pour out excess fat from the pan into a metal container.

Add 1 tablespoon of butter and more olive oil to the pan.

Add chopped onions, garlic, chorizo, chili powder, and oregano to the pan and cook until fragrant.

Add quartered mushrooms, chopped carrots, and chopped yellow peppers to the pan and cook until soft.

Add 3 cups of long grain rice to the pan and mix to incorporate flavors until the rice is translucent.

Add the reserved chicken back into the pan.

Pour in 6 cups of chicken stock and 1/2 cup of tomato puree, stirring to combine.

Add 1 cup of frozen peas and fresh thyme to the mixture.

Cover the pot and transfer it to a preheated oven at 400 degrees Fahrenheit for 20 minutes.

After 20 minutes, remove the chicken and rice from the oven and let it sit for a couple of minutes to settle.

Serve the chicken and rice.

Equipment Needed

Spice Level: