One pot chicken and rice is an easy, one pot recipe with rice, chicken thighs, carrots and peas. This family favorite is a weeknight dinner packed with flavor and requires barely any cleanup! All cooked on the stovetop and ready in 45 minutes.
In a small bowl, combine the cumin, paprika, garlic powder and salt. Add chicken to a medium bowl and sprinkle half of the spice rub over top stirring to coat. Reserve the remaining spice rub for the rice.
Heat a large saute pan over medium-high heat. Add olive oil followed by half of the chicken in an even layer. Cook for 3-4 minutes per side until chicken is browned and lifts easily from the bottom of the pan. Remove from pan and set aside. Repeat with remaining chicken.
Return pan to heat and add onion and carrot. Cook until browned and starting to soften (the carrot will continue cooking with the rice), about 5 minutes.
Add rice, garlic and remaining spice rub. Cook for 1-2 minutes, stirring frequently rice is coated in oil and spice rub. Add broth followed by oregano, scraping the bottom of the pa to release all the brown bits of flavor.
Bring to a boil and return chicken to pan. Reduce heat to low. Cover and cook for 15 minutes. Scatter peas over top, cover and continue cooking for another 5 minutes until liquid has been absorbed and chicken and rice are done cooking add carrot is tender. Serve.
Notes
When searing the chicken, make sure your pan is hot enough before you add it. Also, you'll need to sear the chicken in two batches to avoid over-crowding the pan. If the pan is too crowded, the chicken will steam instead of sear.
Before serving, you can remove the chicken from the pan to fluff the rice and make sure the peas are evenly distributed, but this isn't necessary.
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