Chicken And Rice Recipe

One of my favorite simple meals is Chicken and Rice made all together in one pot. My recipe is pretty flavorful and oh so simple to make. In this dish you have your chicken, your rice and your vegetables. Simply serve with a salad and you will have a wonderful and easy meal.

Food Network 3 1/2-Qt. Enamel Cast Iron Dutch Oven (Google Affiliate Ad)

Ingredients:

2 tablespoons of olive oil
8 chicken thighs
1 onion, thinly sliced
2 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 teaspoon of smoked paprika
1 teaspoon of chopped fresh thyme
1 teaspoon of dried oregano
1 1/2 cups of long grain rice
3 1/2 cups of chicken stock
2 tablespoons of tomato paste
1/4 teaspoon of a Cajun Seasoning
1/8 teaspoon of freshly ground black pepper
3/4 cup frozen peas

Directions:

Heat 1 tbsp of the oil in a Dutch Oven over medium high heat. Add the chicken thighs and brown them, turning once. This will take about 5 minutes. When the chicken is browned nicely, transfer the chicken to a plate and then set aside.

Pour the remaining 1 tablespoon of oil to the Dutch Oven and reduce the heat to medium. Add the onion and cook about 3 minutes, until the onion has softened. At this point you will want to stir in the red bell peppers and garlic and continue cooking for 5 minutes, until they have soften. Now add the smoked paprika, thyme, and oregano,, and then stir in the rice. Stir for an additional 2 minutes.

Now, stir in the chicken stock, and tomato paste, making certain to scrape off any of the stuck chicken at the bottom of the pot. This will add a lot of flavor to your dish. Season with the pepper and Cajun seasoning. I use Cajun seasoning instead if salt.

Bring the rice to a boil and then reduce the heat to low and bring it to a simmer. At this point you will want to add in the peas, give it a quick stir and then return the chicken thighs to the Dutch Oven and cover the pot. Then let it simmer on the stove for about 35 minutes until the rice is tender and has completely absorbed the liquid. Serve while still hot.