Prep time: 20 minutes
Total time: 1 hour 5 minutes
What’s better than a complete meal that only requires one pan? Here’s one of our favorite one-pot wonders.
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Wash and pat dry the chicken. Heat the oil in a large (5- to 6-quart) pot with a tight fitting lid. Season the chicken with the salt and pepper (¼ teaspoon salt & 6 turns on pepper mill per side). Add meat-side down and cook until browned, about 10 minutes; turn the chicken over and cook 2 minutes more. While the chicken cooks, prepare and measure the remaining ingredients.
Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the rice and stir to coat it evenly with the oil. Add the chicken broth, water, and lemon zest and bring to a boil. Cover the pot, reduce heat to low and simmer until the rice is tender, 45 to 50 minutes. Stir in the peas and cook until heated through, 2 to 3 minutes. Serve with the quartered lemon.
(5-to 6-quart) pot with a tight fitting lid, measuring spoons, measuring cups, tongs, chef’s knife, cutting board, zester, wooden spoon