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!
Servings: 6 people
Equipment
- Skillet
Ingredients
- 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
Instructions
- 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.
Notes
*chicken is fully cooked when internal temperature registers 165F degrees.
**I used water and the meal had plenty of flavor!