One-Pot Chicken and Rice

Ingredients

• 1.5 pounds boneless skinless chicken thighs (trimmed and patted dry)
• 1.25 teaspoons kosher salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 cloves garlic cloves (minced)
• 1 teaspoon dried thyme
• 1.5 cups long-grain white rice (rinsed and drained)
• 3 cups low-sodium chicken broth
• 1 leaf bay leaf
• 1 cup frozen peas (no need to thaw)
• 1 tablespoon lemon juice (freshly squeezed)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Pat the chicken dry and season it with 1 teaspoon salt, the pepper, and paprika.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side, until browned. Transfer to a plate.
3. Reduce the heat to medium and add the onion. Cook for 4 to 5 minutes, stirring often, until softened. Add the garlic and thyme and cook for 30 seconds.
4. Stir in the rice and toast it for 1 minute so the grains are coated in the oil and aromatics.
5. Pour in the chicken broth and add the bay leaf, scraping up any browned bits from the bottom of the pan. Return the chicken and any juices to the pot and nestle it into the rice.
6. Bring the liquid to a boil, then cover and reduce the heat to low. Simmer for 18 to 22 minutes, or until the rice is tender and the chicken reaches 165°F in the thickest part.
7. Remove the pot from the heat and stir in the peas. Cover again and let stand for 3 to 5 minutes, until the peas are hot.
8. Discard the bay leaf, fluff the rice, and finish with lemon juice and parsley. Taste and add the remaining salt if needed before serving.