One-Pot Chicken and Rice

One-Pot Chicken and Rice is a flavorful, comforting dish that combines juicy, seasoned bone-in chicken thighs with perfectly cooked long-grain white rice. The tender, caramelized onions and fragrant garlic add a delicious depth to the dish, while the peas and carrots offer a pop of color and texture. Cooked in a single pot or oven-safe skillet, this easy-to-prepare meal is perfect for busy weeknights, requiring minimal cleanup and under 60 minutes of preparation time. Finished with a sprinkle of fresh parsley, this one-pot wonder is sure to become a family favorite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 375°F (190°C). Put a kettle on.

Step 2

Season the chicken thighs with salt and pepper.

Step 3

Top & tail carrots, cut in half lengthwise, then cut into 1/4” thick half moons. Dice onion. Crush and chop garlic. Coarsely chop parsley and set aside.

Step 4

Add boiled water to heatproof vessel with stock cube, this is your chicken stock.

Step 5

In a large oven-safe pot or skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until browned, about 5-7 minutes. Remove the chicken from the pot and set aside, you don’t need to brown the back side of the chicken.

Step 6

In the same pot, add the onion and carrot and cook until onions are translucent, about 3-4 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.

Step 7

Stir in the rice and cook for 1 minute. Add the chicken broth and bay leaf, stirring to combine. Bring the mixture to a boil.

Step 8

Place the chicken thighs on top of the rice mixture, skin-side up. Add lid then transfer to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.

Step 9

Remove from the oven, and stir in the frozen peas. Let the dish stand for 5 minutes to heat the peas through.

Step 10

Sprinkle with chopped parsley and serve.