Easy One-Pot Chicken and Rice

Pat the chicken thighs dry with paper towels and season both sides with paprika, thyme, salt, and black pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5–7 minutes until the skin becomes golden and crispy. Flip the chicken and cook for another 2–3 minutes. Remove the chicken from the pot and set aside

Using the same pot, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for about 30 seconds until fragrant. Stir frequently to prevent burning.

Add the rinsed rice to the pot and stir for 1–2 minutes to lightly toast the grains. Pour in the chicken broth and scrape the bottom of the pot to loosen any flavorful browned bits. Place the chicken thighs back into the pot, skin-side up. Bring everything to a gentle boil

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25–30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F. If using peas, stir them into the rice during the last 5 minutes of cooking. Remove from heat and let the dish rest, covered, for 5 minutes before serving.