One Pot Chicken - 3 Easy Ways

By The Cooking Foodie · 50 min

Ingredients

Instructions

1. In a large, deep pan or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and sear them skin-side down for 3 to 4 minutes until golden. Flip, season the other side, and cook another 3 to 4 minutes. Set aside.
2. Add the remaining tablespoon of olive oil to the same pan. Sauté the chopped onion for 4 to 5 minutes until soft and lightly golden. Stir in the sliced mushrooms and cook 4 to 5 minutes until they release their moisture and start to brown.
3. Add the peas, rinsed rice, paprika, cumin, oregano, salt and pepper, and stir constantly for about 1 minute to coat the rice in oil and spices.
4. Pour in the water or stock and bring to a boil. Nestle the chicken back into the pan, reduce the heat to low, cover tightly and simmer for 15 minutes.
5. Turn off the heat and leave the covered pot to rest for 5 more minutes.
6. Fluff the rice with a fork, sprinkle with chopped parsley or coriander, and serve warm.

Summarized from The Cooking Foodie's video. Watch it for the details.

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