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
34 comments, add yours below
Amanda Barkey on March 14, 2011 at 3:11PM wrote:
another great video! big fans of you two… alli cracks me up every time but she was really on the ball this time- too funny! also- favorite line Jessica “i know, i love it!” ha! sounds like a great meal and i love love love chicken thighs. dont you usually put them in skin side down so it crisps up though? whats the deal doing it skin side up?
Janelle Bryan on March 15, 2011 at 10:40AM wrote:
Ditto re: Amanda. Big fan as well of you both!
Can i use canned peas in lieu of frozen?
Chicken breast instead of thighs?
Sara V on March 18, 2011 at 10:28AM wrote:
Hi Jess :) I made this delicious dish lastnight and it is officially added to my Fav Recipes section.
Lauren on March 19, 2011 at 5:34PM wrote:
Made this tonight - it was so good!
shannon on March 20, 2011 at 8:39PM wrote:
I LOVE LOVE LOVE your video and step by step cooking. Keep the videos coming, I love them.
EH on March 22, 2011 at 8:59AM wrote:
Fantastic!
I love the detailed recipe and step by step instructions.
Allison on March 23, 2011 at 4:47PM wrote:
I love that you make healthy kid-friendly meals..thank you and definitely keep them rolling! I use the motto, “one family, one menu” in my house. I let the kids choose the side (sometimes :)), and so far they have loved the halibut and I can’t wait to try the shrimp! Thanks again.
Nancy on April 6, 2011 at 4:26PM wrote:
Jessica, My husband & I check your website for new recipes as a few of your past recipes are now part of our weekly menu: salmon with thyme & lemon, halibut on spinach, roast chicken and for special meals, roasted turkey with gravy! We can’t say enough about you and Ali on video - so easy and fun to follow. Would love more easy fish recipes.
peggy on April 6, 2011 at 7:11PM wrote:
Jessica, can you substitute Basmati rice for the brown rice? Will it be as good? My husband won’t eat brown rice!! Your website is cool.
Aimee Colling on April 11, 2011 at 8:47AM wrote:
I made this yesterday for my two teens to eat tonight while I work late. It is nice to know that they will be eating something healthy and delicious. The only thing I changed was that I used chicken breasts instead of thighs. I cut them into thirds and just followed the rest of the recipe to the letter. YUM! This will be a weekly meal.
Katie on April 11, 2011 at 10:22PM wrote:
10 outta 10! Besides it being a one-pot easy clean up, the flavors and textures are pure comfort food! A new found definite staple in my house. And O, the squeeze of lemon to finish it off - so fresh -Great balance with the sweetness of the peas! Thanks
Veronica on April 18, 2011 at 6:41PM wrote:
Another awesome dish that’s amazing and so easy! Thanks for sharing your wonderful recipes! Turned out perfect!
Zoe on April 23, 2011 at 6:53PM wrote:
how would the recipe- cooking times etc. change if you used chicken breasts instead? love the recipe just cant get everyone to eat dark meat.
ps i am obsessed with your videos!
rebecca on April 24, 2011 at 7:06PM wrote:
Made this for dinner tonight- HUGE hit with everyone from my husband to my 4 yr old to my baby!!! Not one drop left! So juicy and full of flavor!
@Amanda- I started the chicken with skin side down and it was great that way too.
jessica on April 25, 2011 at 12:20PM wrote:
Peggy, you can sub basmati for the brown rice…just cut the cooking time to 20 to 25 minutes.
Deborah Silverstein on April 26, 2011 at 9:45PM wrote:
Jessica, all my life my roasted chicken has been dry, tasteless, and way too firm. Your method on Oprah changed the way I cook everything in the oven. It all goes in at 425 and everything tastes juicy and wonderful. WOW thank you so very much. As a matter of fact, I am finally learning how to cook at the age of 60.
Amy on April 28, 2011 at 1:57PM wrote:
I am making this tonight and cannot wait to see how it taste!! I do have a question: can you use chicken breast instead of thighs? If so, would you get the bone in with skin still on or bonelessl, skinless breast? I am making with the thighs tonight but my family is usually a chicken breast eater. Thanks for your help!
jessica on April 28, 2011 at 2:07PM wrote:
Hi, Amy. I would use boneless skinless chicken breasts and cut them crosswise in half (FYI: they will be dry compared to the thighs but tasty nonetheless).
Amy on April 29, 2011 at 10:26AM wrote:
Just had to come back to say how great this was!! The family loved and I will make it again…..with the thighs! Very Juicy!!
Genie Lee on May 5, 2011 at 1:56PM wrote:
I made this last night and it was AMAZING! It might be my favorite so far. This is literally the first time I have ever posted a comment on a blog. I just have to say thank you for teaching me to cook! I go on this sight every day and have made almost all of the recipes. You are so easy to follow and these meals are delicious. Thank you!
Tania on June 7, 2011 at 3:32AM wrote:
This was outstanding. My rice needed more liquid and took longer to cook but it was *** fine. What a great basic recipe. I’m going to add grated carrot next time and maybe tomato the next. Thank you. This one’s a keeper.
I’m a freaky Greek, so I’m making that tonight!
PS: I loooooove the vids of you and Ally. You are both very entertaining.
Tania on June 7, 2011 at 3:35AM wrote:
Wow. I was censored. That word is acceptable in Australia! I promise to keep it clean next time!
;-)
Deborah on June 16, 2011 at 6:35PM wrote:
Ok, can you help me on the browning of the chicken? Mine sticks to the bottom of the pan. This “release” thing is not working for me. Thanks soooo much and my daughter and I have made your pastas… and our favorite is the fresh tomatoes. My daughter’s boyfriend had all six helpings and wanted more. Looooove your videos!!!!
Kim from 3 peanuts on June 24, 2011 at 3:53PM wrote:
I had no idea that you could only pass the plane once over each spot for zesting. I always learn something new here even though I fancy myself a pretty good cook:)
Joanna on July 28, 2011 at 10:48AM wrote:
Mine turned out super greasy. I didn’t take any fat off the thighs I used - not smart. And isn’t the skin fattening? I will definitely make again because the flavor was delicious. Next time though, I will remove fat and possibly skin. Just wondered if this dish is supposed to be on the grease side…
Laura Greenberg on September 6, 2011 at 6:28PM wrote:
one pot, one mess one delish dinner!
chad henry on September 27, 2011 at 1:49PM wrote:
Hi, speaking as a newbie in the kitchen, do you serve anything else with one-pot meals, like salad or a side veg? Simple menus suggestions are so helpful.
jessica on September 27, 2011 at 1:55PM wrote:
Hi, Chad! In theory, a one-pot meal is a complete meal with a protein, vegetable and some kind of grain. But you can always supplement with a salad or another veggie on the side, if you like.
chad henry on September 30, 2011 at 10:04PM wrote:
Still learning to cook high altitude (Denver.) Made this dish but the rice took too long to cook—nearly absorbed all the liquid. Maybe I should parboil the rice separately next time. Also, didn’t see lemon juice in the ingredients list—do we squeeze the quartered lemon into each bowl?
Eve on October 6, 2011 at 6:40PM wrote:
Just made this for dinner tonight, I’m a college student learning how to cook :)
I LOVE the ease of use of your website and straight-forward recipe. One question—is the rice supposed to be a bit wet/greasy? mine came out to have a lot of liquid so I cooked it a bit longer.
jessica on October 7, 2011 at 3:23PM wrote:
Hi, Eve. You were right to cook it a little longer until the water is absorbed. The low heat on your stove might be lower than mine, so it took you a little longer. Next time you make it, turn the heat up just a tad so it simmers gently.
Beth on November 3, 2011 at 3:54PM wrote:
Hi Jessica,
I am having troubles printing your recipes. The ingredients are printing a little wonky, any idea how to resolve? I love all the reicpes I’ve tried so far and can’t wait to try this one.
Thanks!
elijah senechal on December 2, 2011 at 2:06AM wrote:
hey can i use boneless chicken breast
Tara on January 8, 2012 at 2:35PM wrote:
I just made this with 2 giant organic bone in chicken breasts and it worked perfectly. The chicken was moist and there was lots of white meat and the rice was perfectly cooked. I always bump up the liquid when cooking Brown Rice so I added an additional 1/2 cup of chicken stock. D-lish!
