- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 tsp
- ½ tsp
- 2 tbsp
- 4 cloves
- 300 g
- 600 ml
- 1 tsp
- 150 g
- 2 tbsp
Process
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Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5–6 minutes per side. Transfer to a plate.
Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot. Add diced onion and carrots. Cook, stirring occasionally, until softened, about 4–5 minutes.
Add minced garlic and dried thyme. Cook for 30 seconds until fragrant.
Stir in rinsed rice and cook for 1 minute, coating the grains with oil.
Pour in warmed chicken broth. Stir well, then bring to a simmer.
Nestle the seared chicken thighs on top of the rice, skin-side up. Cover and reduce heat to low. Simmer for 25 minutes without lifting the lid.
Quickly scatter frozen peas over the rice, cover, and cook for 5 more minutes.
Remove from heat and let rest, covered, for 10 minutes. Fluff rice with a fork. Garnish with chopped parsley if desired. Serve hot.
Kitchen notes
Kitchen notes
- Do not stir the rice after adding the broth; stirring releases starch and makes it gluey. Keep the lid on and resist peeking.
- Chicken thighs are forgiving and stay juicy; if using chicken breasts, reduce simmer time to 20 minutes to avoid dryness.
- Let the pot rest off heat for 10 minutes before fluffing. This allows the rice to absorb remaining liquid and firm up.
- For crispier skin, after searing, you can broil the finished dish uncovered for 2-3 minutes, but watch carefully to avoid burning.
Substitutions
- chicken thighs→boneless, skinless chicken breasts (adjust cooking time)
- long-grain white rice→jasmine rice or basmati rice
- chicken broth→vegetable broth for a vegetarian version (omit chicken)
- frozen peas→frozen mixed vegetables
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a covered microwave-safe dish with a splash of water or broth, cover, and microwave on high in 1-minute intervals until heated through, about 3-4 minutes. Alternatively, reheat in a covered skillet over low heat with a tablespoon of water until warm. Freezing is not recommended as the rice becomes mushy upon thawing.
FAQ
The questions we get asked most
Why is my one pot chicken and rice mushy?
Mushy rice usually comes from too much liquid, stirring during cooking, or using the wrong rice type. Use long-grain rice like basmati or jasmine, measure the broth accurately, and do not stir after adding the liquid. Also, keep the lid on and let it rest off heat before fluffing.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts dry out faster. Sear them for 3-4 minutes per side, then nestle them into the rice and simmer for only 15-20 minutes, or until the internal temperature reaches 74°C. Let them rest before slicing.
How do I know when the rice is fully cooked?
The rice should be tender and all the liquid absorbed. Tilt the pot slightly; if you see free liquid, cook for 2-3 more minutes. The rice should have small steam holes on the surface and a fluffy texture when fluffed with a fork.
Can I make this dish ahead of time?
You can prep the ingredients (chop vegetables, measure rice and broth) up to 1 day ahead and store them separately in the fridge. However, cooking the dish ahead and reheating can make the rice dry; it's best served fresh. If you must, reheat gently with a splash of broth.
What can I use instead of chicken broth?
You can use vegetable broth or water with a bouillon cube. If using water, add an extra 1/2 teaspoon of salt and a pinch of your favorite herbs for flavor. Just ensure the liquid is warm when added to the rice.
Can I add other vegetables?
Yes, firm vegetables like bell peppers or zucchini can be added with the onions and carrots. Quick-cooking vegetables like spinach or frozen corn should be stirred in at the end with the peas. Avoid adding watery vegetables like tomatoes unless you adjust the liquid.
Why did my chicken skin not get crispy?
The skin may not have been dried properly before searing, or the pot wasn't hot enough. Pat the chicken very dry, and ensure the oil is shimmering before adding the chicken. Also, do not crowd the pot; sear in batches if needed. After simmering, you can broil the dish uncovered for 2-3 minutes to crisp the skin.
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