Chicken with Rice and Peas
Prep time: 20 minutes
Total time: 1 hour 5 minutes
Serves 4
What’s better than a complete meal that only requires one pan? Here’s one of our favorite one-pot wonders.
ready to learn? just hit play.
ingredients
- 8
- small chicken thighs (about 2 pounds)
- 1 tablespoon
- olive oil
- ½ teaspoon
- kosher salt
- ¼ teaspoon
- freshly ground black pepper
- 3 cloves
- garlic, chopped
- 1 teaspoon
- grated lemon zest (from 1 lemon)
- 8 sprigs
- fresh thyme
- 1 ½ cups
- brown rice
- 2 cups
- low-sodium chicken broth
- 1 cup
- water
- 1 cup
- frozen peas, thawed
- 1
- lemon, quartered
directions
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.
helpful hints
- To quickly thaw the peas, empty them into a strainer and run under hot water for 1 minute
- Be sure to wash any cutting boards or knives that have come in contact with raw chicken (and don’t forget your hands, too!)
- We like to under salt, so after you’ve made this recipe, be sure to double-check the seasoning is to your liking
tools needed
(5-to 6-quart) pot with a tight fitting lid, measuring spoons, measuring cups, tongs, chef’s knife, cutting board, zester, wooden spoon
