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One-Pan Chicken and Vegetable Rice

One-Pan Chicken and Vegetable Rice

Chicken, vegetables and rice all cook together in one covered pan, so the rice soaks up the flavor of the chicken and the broth. It is an easy weeknight dinner and divides neatly into meal-prep containers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tsp fine sea salt divided
  • 1 tsp smoked or sweet paprika
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 2 cloves garlic minced
  • 1 cup long-grain white rice rinsed
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup diced tomatoes canned or fresh
  • 3/4 cup frozen peas
  • lemon wedges and chopped parsley to serve

Method
 

  1. Season the chicken with 1/2 teaspoon of salt and the paprika.
  2. Heat the oil in a large, deep skillet or sauté pan with a lid over medium-high heat. Add the chicken in a single layer and brown for 3–4 minutes, turning once. It does not need to cook through. Transfer to a plate.
  3. Lower the heat to medium. Add the onion and pepper and cook for 4 minutes, then the zucchini and garlic for 2 minutes more.
  4. Stir in the rice to coat it with oil, then add the broth, tomatoes, remaining salt and the chicken with its juices. Bring to a boil.
  5. Cover, reduce the heat to low and simmer for 18 minutes without lifting the lid.
  6. Scatter the peas over the top, cover again, remove from the heat and let stand for 10 minutes. Fluff with a fork, check that the chicken is cooked through (165°F / 74°C), and serve with lemon and parsley.

Notes

  • Use a pan with a tight lid; escaping steam leaves the rice undercooked.
  • Browning the chicken first adds flavor to the pan that the rice absorbs.