One-Pot Chicken and Rice with Peas
A hearty, no-fuss one-pot dinner with golden chicken thighs, fluffy rice, sweet peas and a rich tomato broth. Minimal prep, maximum comfort — perfect for busy weeknights when you need something satisfying on the table fast.
🛒 Ingredients
8 servings
- 1 kg (2.2 lb) boneless, skinless chicken thighs
- 4 ripe tomatoes, peeled and diced
- 1½ cups frozen peas
- 3 onions, finely chopped
- 3 garlic cloves, minced
- 3 cups long-grain white rice
- 1 chicken stock cube
- 4 tbsp olive oil
- 1 tbsp unsalted butter
- Fresh flat-leaf parsley, chopped
- Salt and black pepper to taste
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Directions
- 1
Season chicken thighs all over with minced garlic, salt and pepper. Set aside for 10–15 minutes.
- 2
Heat olive oil and butter in a large heavy pot over medium-high heat. Cook onions, stirring frequently, until deeply golden and caramelized, about 10 minutes.
- 3
Add chicken and brown on all sides, about 8 minutes total. Add a small splash of water if the pan gets too dry.
- 4
Stir in diced tomatoes and crumbled stock cube. Cook for 5 minutes, letting the sauce concentrate slightly.
- 5
Add rice and stir to coat. Pour in enough boiling water to submerge everything by about 1 inch (roughly 6 cups). Cover and simmer on low heat for 15–18 minutes.
- 6
Stir in frozen peas, replace the lid and rest off the heat for 5 minutes.
- 7
Fluff with a fork, scatter fresh parsley on top and serve straight from the pot.
💡 Chef's Tip
For deeper flavor, use bone-in thighs and increase cooking time by 10 minutes. Leftovers reheat beautifully — add a splash of water to loosen the rice.
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Same category — Poultry
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