one pot chicken and rice

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute more.
5. Stir in rice and cook for 1 minute, stirring constantly.
6. Pour in chicken broth, thyme, salt, and pepper. Bring to a boil.
7. Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
8. Stir in frozen peas during the last 5 minutes of cooking.

Notes

• For a richer flavor, use chicken stock instead of broth.
• Do not stir the rice while it is simmering, as this can release starch and make the rice sticky.
• To check for doneness, insert a fork into the rice. If the rice is tender and the liquid is absorbed, it is ready.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.