One-Pot Chicken, Rice and Vegetables became a staple meal during our kitchen remodel. This meal was an all around winner: one-pot, quick, family-friendly, nourishing, and made with inexpensive ingredients.
1 1/2cupswhite riceor brown rice, I like white jasmine rice
3cupsbrothVegetable or chicken broth work great. Water may also be used as a substitute
8sprigsfresh thyme
1cupfrozen peas
Instructions
Sprinkle the chicken thighs with the salt and pepper. Set aside.
In a large pot with a lid (I use a Dutch Oven), over medium-high heat, melt 2 tablespoons of butter. Once the butter is melted, add the carrots, celery, and onion. Saute for 5 minutes, stirring frequently, until the onions are translucent and veggies begin to "sweat." Add the garlic and saute for 1 minute, until fragrant. Remove the vegetables from the pot and set aside.
Return the pot to the stovetop and melt 1 tablespoon of butter. Once melted, add the chicken thighs, skin side down. Cook the chicken thighs for 10 minutes until they are slightly brown and crispy. Turn the chicken over with tongs and cook for 4-5 minutes.
Add the vegetables back to the pot (with the chicken), followed by the rice, broth, and fresh thyme. Make sure all the ingredients are submerged in the broth.
Bring the broth to a boil. Once boiling, reduce the heat to a simmer and place the lid on the pot. Simmer for 25-30 minutes, until the rice has absorbed the broth and is fluffy, and the chicken is no longer pink. Before serving, add the peas and stir to combine. Allow the peas to rest in the rice until soft (2-3 minutes).