One-Pot Chicken Rice
37 minweeknight4 servingshigh-proteinone-pan
Ingredients
- Chicken thighs4 thighs (600 g), bone-inOn hand
- Rice300 g, rinsedOn hand
- Onion1 medium, dicedOn hand
- Peas100 g, frozenOn hand
- Chicken stock600 mloptional
- Paprika1 tspoptional
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Steps
- 1
Brown the chicken thighs in oil on both sides.
8 min
- 2
Lift the chicken out.
1 min
- 3
Fry the onion in the drippings until soft.
3 min
- 4
Stir in the rice.
1 min
- 5
Pour in the stock.
1 min
- 6
Return the chicken to the pan, skin side up.
1 min
- 7
Cover and cook until no longer pink inside, 165°F / 74°C, and the rice is tender.
20 min
- 8
Scatter the peas over and rest off the heat, covered.
2 min
Cook’s note. Keep the lid on; the trapped steam is what cooks the rice evenly.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.