One Pot Chicken and Rice Recipe

By The Cooking Foodie · 60 min

Ingredients

Instructions

1. Heat 2 tablespoons of the olive oil in a large deep pan or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, add them skin side down and sear 3–4 minutes until golden. Flip, season, sear another 3–4 minutes, then set aside.
2. Add the remaining tablespoon of olive oil to the same pan. Cook the chopped onion 4–5 minutes until soft and lightly golden, then stir in the sliced mushrooms and cook another 4–5 minutes until they release moisture and begin to brown.
3. Add the peas, washed rice, paprika, cumin, oregano, salt and pepper. Stir constantly for about 1 minute to coat the rice.
4. Pour in the water or stock and bring to a boil. Nestle the chicken back into the pan (skin side up if using skin-on) and 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 minutes.
6. Fluff the rice gently 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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