Description
This comforting one-pot chicken and rice recipe is perfect for an easy weeknight dinner. It features tender boneless, skinless chicken thighs cooked with aromatic spices, garlic, and onion, combined with long-grain white rice simmered in gluten-free chicken broth. The dish is naturally gluten and dairy free, making it suitable for those with dietary restrictions, and includes vibrant peas and carrots for added color and nutrition. Ready in just 40 minutes, this hearty meal is both flavorful and convenient.
Ingredients
Scale
Chicken & Seasoning
- 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt, to taste
- Pepper, to taste
Cooking Oil & Aromatics
- 2 tbsp olive oil (or avocado oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Rice & Broth
- 1 cup long-grain white rice, rinsed
- 2.5 cups gluten-free chicken broth (homemade preferred)
- 1 tsp dried thyme
- 1 tsp smoked paprika
Vegetables & Garnish
- 1 cup frozen peas and carrots
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the Oil: Add olive oil to a large, heavy-bottomed pot over medium-high heat until shimmering to prepare for browning the chicken.
- Brown the Chicken: Season chicken pieces with salt and pepper, then brown them on all sides for about 5 minutes until golden. Remove from the pot and set aside.
- Sauté Onion: Add chopped onion to the pot and cook for around 4 minutes, stirring occasionally, until it becomes soft and translucent.
- Add Garlic and Spices: Stir in minced garlic, dried thyme, and smoked paprika, cooking for 1 minute until fragrant to develop the flavor base.
- Toast the Rice: Add rinsed rice to the pot, stirring well to coat it in the aromatic mixture for 2 minutes, which helps enhance the rice’s texture and flavor.
- Add Broth: Pour in the gluten-free chicken broth, scraping any brown bits off the bottom of the pot to incorporate all the savory flavors.
- Simmer Chicken & Rice: Return the browned chicken to the pot, reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is fully cooked and liquid absorbed.
- Add Vegetables: Stir in the frozen peas and carrots, cover the pot again, and let it sit off the heat for 5 minutes to warm the vegetables through.
- Finish and Serve: Fluff the rice gently with a fork, adjust seasoning as needed, and garnish with fresh parsley before serving.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and juicy.
- Rinse the rice thoroughly to remove excess starch for a fluffier result.
- Feel free to substitute the frozen peas and carrots with fresh vegetables if available.
- Adjust seasoning at the end to your taste to avoid over-salting.
- If you prefer white meat, chicken breasts can be used but may cook faster and could dry out if overcooked.
