One-Pot Chicken and Rice

Method

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1. Pat the thighs dry and season with the salt and pepper.

   Mark done

2. Heat the oil in a wide heavy pot with a lid over medium-high heat and sear the thighs skin side down for 6 minutes until deep golden, then turn and brown 2 minutes. Move to a plate and pour off all but 2 tablespoons of the fat.

   Mark done Start 6 min timer

3. Cook the onion and pepper in the same pot for 5 minutes, then the garlic, paprika and thyme for 1 minute.

   Mark done Start 5 min timer

4. Stir in the rice and cook 1 minute to coat it in the fat.

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5. Pour in the stock, scrape up the browned bits and bring to a boil.

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6. Nestle the thighs into the rice skin side up. Cover, lower the heat and simmer gently for 20 minutes without lifting the lid. Everything cooks in the one pot.

   Mark done Start 20 min timer

7. Scatter the peas over, replace the lid, take off the heat and leave 10 minutes to steam.

   Mark done

8. Fluff the rice and finish with the lemon zest and juice and the parsley.

   Mark done

Chef’s Tips

• Do not lift the lid while the rice simmers. The steam is what cooks it.
• Sear the skin until properly golden, since it will not crisp again under the lid.
• Keep the heat low. High heat scorches the base before the rice is tender.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A green salad with lemon dressing
• Roasted broccoli
• A dry white wine

Storage & Reheating

Cool quickly, refrigerate within an hour and eat within 2 days. Reheat until steaming hot with a splash of water. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.