One Pot Chicken and Rice

Equipment

• Large deep skillet with lid
• Plate
• Instant-read thermometer

Instructions

1. 1

   Pat the chicken dry and season it with 1 teaspoon salt and the black pepper.

   ⏱ 2 min

2. 2

   Heat the oil in a large deep skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate. It will finish cooking later.

   ⏱ 8 min

3. 3

   Reduce the heat to medium. Add the onion and cook until softened, scraping up the browned bits. Add the garlic and stir for 30 seconds.

   ⏱ 5 min

4. 4

   Stir in the rice, broth, thyme, and remaining 1/2 teaspoon salt. Bring to a steady simmer.

   ⏱ 3 min

5. 5

   Set the chicken and any collected juices on top of the rice. Cover, reduce the heat to low, and cook without lifting the lid for 18 minutes.

   ⏱ 18 min

6. 6

   Check that the chicken reaches at least 165 F and the rice is tender. If the rice is firm, add 2 tablespoons broth, cover, and cook for 3 to 5 minutes more.

   ⏱ 4 min

7. 7

   Scatter the peas over the rice. Cover, remove from the heat, and rest for 5 minutes before fluffing the rice around the chicken.

   ⏱ 5 min