Made with AI
Crypt Keeper One Pan Chicken and Rice
Ingredients
- boneless skinless chicken thighs500 g
- dry long grain white rice200 g
- low sodium chicken broth400 ml
- onion150 g
- red bell pepper150 g
- frozen peas100 g
- olive oil10 ml
- garlic10 g
- smoked paprika4 g
- dried thyme2 g
- salt2 g
- black pepper1 g
Instructions
- 1
Pat the chicken thighs dry and cut them into large bite-sized pieces.
- 2
Dice the onion and red bell pepper, and finely mince the garlic.
- 3
Heat the olive oil in a large deep skillet or sauté pan over medium-high heat.
- 4
Add the chicken pieces and season them with the salt, black pepper, smoked paprika, and dried thyme. Sear for 4–5 minutes, stirring occasionally, until lightly browned.
- 5
Add the onion and red bell pepper to the pan. Cook for 3–4 minutes, stirring often, until the vegetables begin to soften.
- 6
Stir in the garlic and cook for 30 seconds, just until fragrant.
- 7
Add the dry long grain white rice to the pan and stir well so the grains are coated with the oil, spices, and pan juices.
- 8
Pour in the low sodium chicken broth and scrape the bottom of the pan to release any browned bits.
- 9
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
- 10
Scatter the frozen peas over the rice without stirring. Cover again and cook for another 5 minutes, or until the rice is tender and the chicken is fully cooked.
- 11
Remove the pan from the heat and let it rest, covered, for 5 minutes.
- 12
Fluff the rice gently with a fork, mix in the peas, and serve hot.
