One Pot Chicken and Rice

Ingredients

• 4 chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1.5 cups long-grain rice
• 3 cups chicken broth
• 1 cup peas (frozen or fresh)
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season 4 chicken thighs with 1 teaspoon salt and 0.5 teaspoon black pepper. Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium-high heat until shimmering, then add the chicken skin-side down. Sear for 5-6 minutes until the skin is golden brown, then flip and cook for another 3-4 minutes. Remove the chicken and set aside.
2. In the same pot, add 1 diced onion and cook for about 3-4 minutes until soft and translucent. Stir in 4 cloves minced garlic, 1 teaspoon dried thyme, and 1 teaspoon paprika and cook until fragrant, about 30 seconds.
3. Add 1.5 cups long-grain rice to the pot, stirring to coat in the oil and flavors. Pour in 3 cups chicken broth and bring to a boil. Return the chicken thighs to the pot and reduce heat to low. Cover and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
4. Stir in 1 cup peas, covering again and letting sit for an additional 5 minutes off the heat. Fluff the rice with a fork, serving the chicken and rice straight from the pot, garnished with 2 tablespoons chopped fresh parsley.