Instructions

• Start by heating the olive oil in your skillet or Dutch oven over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes until fragrant.
• Season the chicken thighs with salt, pepper, paprika, and thyme. Push the sautéed vegetables to the side of the pan and add the chicken to the center. Brown the chicken on both sides for about 5 minutes, ensuring it gets a lovely golden crust.
• Once the chicken is browned, stir in the long-grain rice, ensuring it gets coated in the oil and flavors. This step is crucial as it helps toasting the rice slightly, enhancing its nutty flavor.
• Next, pour in the chicken broth. Stir to combine everything and ensure that the rice is evenly distributed. Bring the mixture to a gentle simmer.
• Cover the pot with a lid, reduce the heat to low, and let it cook for about 20-25 minutes. Avoid lifting the lid too much, as this will release steam that is necessary for cooking the rice properly.
• After the cooking time, remove the lid and add the frozen peas. Gently fold them into the rice and chicken. Cover the pot again and let it sit for an additional 5 minutes. This allows the peas to heat through without becoming mushy.
• Once everything is cooked and heated through, give the dish a gentle stir. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired, and enjoy the comforting flavors of your One-Pot Chicken and Rice!