Less Dishes, More Deliciousness: I'm Cooking One Pot Chicken and Rice - The Ultimate Comfort Meal!

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.

Heat a cast iron pan and add a little olive oil.

Season skin-on bone-in chicken with salt and black pepper, then place skin-side down in the hot pan.

Season the other side of the chicken while it's in the pan.

Grate garlic using a fine grater and finely dice the onion.

Flip the chicken after a few minutes and create space in the pan for the onion and garlic.

Add diced onion and garlic to the pan, seasoning with salt and pepper.

Wait for the onion to release liquid and become aromatic, then add smoked paprika.

Add a can of diced tomatoes to the pan for acidity and color.

Stir in the rice, ensuring it soaks up the flavors from the chicken and vegetables.

Pour in chicken stock and place the chicken back on top of the rice.

Bring to a simmer, then transfer the pan to the oven to cook for 45 minutes.

After 45 minutes, check the dish for aroma and doneness.

Add frozen peas and pitted green olives to the dish, mixing gently to combine.

Turn the stove on to medium-low to heat the peas and olives through.

Squeeze lemon juice over the dish using a fork to catch any seeds.

Chop parsley finely and sprinkle over the dish for garnish.

Serve the chicken and rice, ensuring to include the flavorful rice and chicken in each portion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary