One-Pan Chicken and Rice
Easy one-pan Chicken and Rice dinner with peas, potatoes, pearl red onions and olives. This meal is filling, complete and only takes 30-minutes to make!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: American
Keyword: Chicken, One-pot Meals, Rice
Servings: 6 people
Author: Silvia
- 6 chicken thighs, skin on or off
- 2 tbsp olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 cup rice
- 3 cups chicken broth or water
- 1 cup red pearl onion, halved
- 1 cup pitted olives
- 2 cups yellow potatoes, cubed
- 1 cup frozen peas
- 1 bay leaf
- fresh cilantro
- salt and pepper, to taste
Clean chicken thighs and dry them as much as you can with a paper towel.
In a large skillet heat oil. Brown chicken thighs skin side down first for about 3-5 minutes then turn skin side up for another 3-5 minutes. Transfer to a plate. Chicken is not fully cooked at this point*
To the skillet with remaing oil and fat from the chicken, add shallots and garlic. Sauté for 2 minutes.
Add rice and broth or water**, stir well. Add chicken thighs back in, nestling them around the rice not on top.
Nestle the potatoes around the chicken. They will need to be mostly submerged in order to cook properly.
Also add bay leaf, pearl onions and olives but these can sit on top of the rice.
Cover and let it simmer for about 25 minutes or until all the liquid has been absorbed, the rice is soft and chicken is cooked through.
About five minutes before done, add in peas. When meal is cooked, garnish with fresh cilantro and serve.
*chicken is fully cooked when internal temperature registers 165F degrees.
**I used water and the meal had plenty of flavor!