One-Pot Chicken and Rice with Peas and Carrots

Tender chicken thighs nestle into fluffy jasmine rice studded with sweet peas and carrots, all simmered together in a fragrant broth. One pot means less washing up and more time to enjoy this warm, satisfying dinner that feels like a hug on a plate.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
35 minutes
Total time
40 minutes

Ingredients

  • 1½ lb boneless, skinless chicken thighs, trimmed of excess fat
  • 1½ cups jasmine rice, rinsed until water runs clear
  • 2¼ cups low-sodium chicken broth (check label for allergens)
  • 2 medium carrots, peeled and diced into ¼-inch pieces
  • 1 cup frozen peas
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp kosher salt (plus more to taste)
  • ½ tsp black pepper, freshly ground
  • 2 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

  1. Pat 1½ lb boneless, skinless chicken thighs dry with paper towels, then season both sides with ½ tsp kosher salt and ¼ tsp black pepper.
  2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
  3. Add the seasoned chicken thighs to the pot in a single layer and sear without moving them until the bottoms are golden brown, about 4 minutes.
  4. Flip the chicken and sear the second side until golden, about 3 minutes more. Transfer the chicken to a plate and set aside.
  5. Dice 1 medium yellow onion.
  6. Add the diced onion to the pot (no need to wipe it out) and cook, stirring occasionally, until softened and starting to turn translucent, about 4 minutes.
  7. Mince 4 cloves garlic.
  8. Add the minced garlic, 1 tsp dried thyme, and 1 tsp paprika to the pot and cook, stirring constantly, until fragrant, about 30 seconds.
  9. Peel and dice 2 medium carrots into ¼-inch pieces.
  10. Stir in 1½ cups jasmine rice, rinsed, 2 medium carrots, diced, 2¼ cups low-sodium chicken broth, ½ tsp kosher salt, and ¼ tsp black pepper. Give everything a good stir to combine.
  11. Nestle the seared chicken thighs back into the pot, along with any juices from the plate, pushing them gently into the rice mixture.
  12. Bring to a boil over high heat, then immediately reduce the heat to low, cover tightly with the lid, and simmer without lifting the lid for 20 minutes.
  13. While the rice simmers, chop 2 tbsp fresh parsley for garnish if using.
  14. After 20 minutes, remove the lid and scatter 1 cup frozen peas over the top. Do not stir. Cover again and cook for 5 minutes more, until the peas are heated through and the rice is tender.
  15. Remove from heat and let the pot sit, covered, for 5 minutes to let the rice finish steaming and the flavors meld.
  16. Fluff the rice gently with a fork, working around the chicken. Taste and add more salt if needed. Garnish with chopped parsley if you like, and serve straight from the pot.