One-Pot Chicken and Rice with Peppers and Peas
In short: Chicken thighs, rice, sweet peppers and peas cooked together in a single pot with garlic, paprika and turmeric. Simple, filling and budget-friendly. It takes about 1 h in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 600 kcal
Chicken and rice cooked together in one pot is home cooking in many parts of the world, and this version keeps it simple. The thighs are browned first, which flavors the oil, then the rice toasts briefly in that oil before the stock goes in. The chicken finishes cooking on top of the rice as it steams, and peas go in at the end. One pot, about 45 minutes, and a meal for the whole family.
Instructions
- Toss the chicken with half the salt, the paprika, turmeric and pepper.
- Heat the oil in a wide, heavy pot or deep skillet with a lid over medium-high heat. Brown the chicken for 3 to 4 minutes per side. Move it to a plate.
- Lower the heat to medium. Cook the onion and pepper for 5 minutes until soft, then stir in the garlic for 30 seconds.
- Add the rice and stir for 1 minute to coat it in the oil. Pour in the hot stock, add the bay leaf and the remaining salt, and scrape up the browned bits.
- Nestle the chicken into the rice. Bring to a simmer, cover tightly and cook on low for 18 minutes without lifting the lid.
- Scatter the peas over the top, cover again and cook for 5 minutes more, until the rice is tender, the liquid is absorbed and the chicken reads 74°C (165°F).
- Rest, covered, for 5 minutes. Remove the bay leaf, fluff the rice with a fork and serve with lemon wedges.
Tips
- Do not lift the lid while the rice cooks, since escaping steam is what finishes it. If the rice is still firm, add 60 ml (1/4 cup) hot stock and steam for 5 more minutes.
- A pinch of saffron or a spoonful of tomato paste adds color and depth. Green beans or corn can replace the peas.
Questions and answers
Can I use chicken breast instead of thighs?
Yes. Cut it into large chunks, brown it, then return it to the pot for only the last 10 minutes of cooking so it stays moist.
Can I use brown rice?
Yes, but increase the stock to 750 ml (3 cups) and cook covered for 35 to 40 minutes before adding the peas.
How do I store leftover chicken and rice?
Cool within an hour and refrigerate for up to 3 days. Reheat with a splash of water, covered, until steaming hot.
How long does it take to make One-Pot Chicken and Rice with Peppers and Peas?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in One-Pot Chicken and Rice with Peppers and Peas?
About 600 kcal per serving, with 42 g of protein, 70 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 70 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
