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–+ servings
Chicken and Rice

Chicken and Rice with Peas and Carrots | Gluten Free

5 from 1 vote

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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
A classic and hearty meal that is made in one pot and done in less than an hour. This is sure to become a family favorite.
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Equipment

Ingredients

For the Spice Blend:

  • 1 teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon paprika You can use smoked for extra flavor
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

For the Chicken and Rice:

  • 8 boneless, skinless chicken thighs whole, trimmed of excess fat
  • 1 ½ cups chicken broth
  • 1 cup parboiled long grain white rice* I highly recommend jasmine rice
  • 2-3 carrots peeled, chopped into squares
  • 1 onion diced
  • 1 cup frozen peas
  • 2 tablespoon neutral oil
  • 1-2 teaspoon minced garlic, or 2 cloves minced
  • ½ teaspoon oregano

Instructions

For the Spice Blend:

  • Add cumin, paprika, coriander, salt, & pepper to a small bowl. Stir to combine. Note: This is all spices except for the oregano, which we'll add in later.

For the Chicken and Rice:

  • Prep: Dice onion, chop carrots into bite-sized pieces, and mince the garlic. Set aside in piles on a cutting board.
  • Trim excess fat off chicken thighs and add to a medium-sized bowl. Add in half of the spice mixture, and toss using your hands to evenly coat the chicken. Set aside the remaining spice blend to add to the rice later on.
  • Heat a large dutch oven or non-stick pot over medium-high heat. Add in the oil once hot, then place chicken thighs in an even layer in the pot, being careful to not overlap or crowd the pan. Tip: If doubling this recipe, you will want to cook the chicken thighs in batches. This ensures they get a nice golden crust. Cook the chicken 3-4 minutes per side, or until golden brown. The chicken should release easily from the pan. If it's sticking, it may need to cook another minute or so. Remove the partially cooked chicken thighs to a plate covered with foil, and repeat with remaining batches of chicken if any. Remove all chicken to the plate so that the pot is empty for the next step.
  • Lower heat to medium-low, then add in the onion and carrots (if using fresh). Cook until onions are translucent and the carrot has just started to soften, about 5 minutes.
  • Add in the garlic and saute one minute.
  • Add in rice, the remaining spice blend, and the oregano. Cook 1 to 2 minutes, stirring constantly, until rice is coated in the spices and lightly toasted. Pour in the broth and stir, scraping the bottom of the pan to release any bits on the bottom.
  • Place the chicken thighs on top of the rice mixture, set into the broth so that it's mostly covering them. Turn heat back to medium-high, and bring to a boil. Once boiling, reduce heat to low, cover the pot, and cook for 15 minutes.
  • Add in the frozen peas, cover, and cook another 5 minutes. Once liquid has been absorbed and everything is tender, give the rice a gentle stir.
  • Serve.

Notes

*Important: You need a rice that has a 15-minute cooking time. This prevents the chicken from becoming overcooked. Parboiled rice is rice that has been partially boiled in the husk, reducing the cook time. Brown rice typically has a cook time of 30 minutes+, which is far too long for this dish. Jasmine rice can be found in most if not all grocery stores. It has a wonderfully fragrant smell and flavor.
Tip: You can sub the fresh carrots + frozen bag of peas for a frozen bag of peas and carrots to save an extra prep step.
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