Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 4 boneless, skinless chicken thighs, cut into 1-inch pieces (about 600g / 1.3 lbs)
  • 1 medium onion, chopped (about 150g)
  • 2 cloves garlic, minced (about 6g)
  • 1 red bell pepper, chopped (about 150g)
  • 1 cup frozen peas (about 140g)
  • 1 teaspoon dried thyme (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 1.5 cups long-grain rice, rinsed (about 300g)
  • 3 cups chicken broth (710 ml) (low-sodium preferred)
  • 1 bay leaf
  • 1 lemon, cut into wedges (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Season chicken with salt, pepper, thyme and smoked paprika. Brown chicken on all sides. Remove chicken from the pot and set aside.
  2. Add onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in the rice, then pour in the chicken broth. Add the bay leaf. Bring to a boil.
  4. Reduce heat to low, return the chicken to the pot, nestling it amongst the rice. Cover the pot tightly with the lid and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
  5. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. Stir in the frozen peas.
  6. Garnish with fresh parsley and serve with lemon wedges. Enjoy this delicious chicken one pot rice.