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Savor the Simplicity of One Pot Chicken and Rice

One Pot Chicken and Rice made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups long-grain rice
  • 1 lb chicken thighs boneless, skinless
  • 4 cups chicken broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Method
 

  1. Heat oil in a large pot over medium-high heat.
  2. Season the chicken thighs with salt and pepper.
  3. Add the chicken thighs to the pot and brown on both sides, about 5-6 minutes each side.
  4. Remove the chicken from the pot and set aside.
  5. Add the diced onion and bell pepper to the pot; sauté for about 4 minutes until softened.
  6. Stir in the minced garlic and smoked paprika, cooking for an additional minute.
  7. Pour in the chicken broth and bring to a boil.
  8. Stir in the rice and thyme, then return the browned chicken to the pot.
  9. Reduce the heat to low, cover, and let simmer for 20-25 minutes until the rice is tender.
  10. Once done, remove from heat and let sit for 5 minutes before fluffing the rice with a fork.