Hearty One-Pot Chicken and Vegetable Rice

Looking for a delicious and easy weeknight dinner that doesn’t leave you with a pile of dishes? This hearty one-pot chicken and vegetable rice dish is the perfect solution! Packed with juicy chicken, tender vegetables, and flavorful rice, this meal is a complete, balanced dinner that comes together in just one pot. It’s ideal for busy nights when you want something nutritious and satisfying without the hassle of multiple pans and complicated steps.

Ingredients:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 medium carrot, diced
• 1 cup frozen peas
• 1 cup uncooked long-grain rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Ingredients:

   • Begin by chopping the vegetables and cutting the chicken into bite-sized pieces. This will make the cooking process faster and more streamlined.

2. Sear the Chicken:

   • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Sear the chicken for about 5 minutes, stirring occasionally, until the chicken is browned on all sides. The chicken doesn’t need to be fully cooked at this point, as it will continue cooking with the rice. Remove the chicken from the pot and set it aside.

3. Cook the Vegetables:

   • In the same pot, add the diced onion, bell pepper, and carrot. Sauté for about 4-5 minutes, or until the vegetables start to soften. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

4. Add the Rice and Seasonings:

   • Stir in the uncooked rice, making sure it is evenly coated with the oil and vegetable mixture. Add the paprika, thyme, and oregano, and cook for 1-2 minutes to toast the rice and spices, which will help release their flavors.

5. Add the Liquid and Cook:

   • Pour in the chicken broth and the can of diced tomatoes (including the juice). Stir well to combine all the ingredients. Return the chicken to the pot, along with any juices that may have accumulated. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

6. Add the Peas:

   • About 5 minutes before the rice is fully cooked, add the frozen peas to the pot. Stir gently to combine, then cover and continue cooking until the rice is done.

7. Fluff and Serve:

   • Once the rice is tender and the liquid is absorbed, remove the pot from the heat. Fluff the rice with a fork, mixing in the vegetables and chicken. Taste and adjust seasoning with salt and pepper if needed.

8. Garnish and Enjoy:

   • Serve the one-pot chicken and vegetable rice hot, garnished with fresh chopped parsley if desired. Enjoy this hearty, comforting meal with minimal cleanup!

Tips and Variations:

• Protein Alternatives: Feel free to substitute the chicken with other proteins such as shrimp, tofu, or sausage. Just adjust the cooking time accordingly.
• Vegetable Swaps: This recipe is versatile and works with a variety of vegetables. Try adding zucchini, spinach, or mushrooms based on your preference or what you have on hand.
• Whole Grain Option: For a healthier twist, you can use brown rice instead of white rice. Note that the cooking time will be longer, so adjust accordingly.
• Spicy Kick: If you like a bit of heat, add a pinch of red pepper flakes or a diced jalapeño along with the vegetables.

This one-pot chicken and vegetable rice is not only delicious and satisfying but also incredibly convenient, making it a perfect choice for any night of the week. Give it a try, and enjoy a tasty, nutritious meal with minimal effort and cleanup!