One-Pot Chicken, Rice & Peas

Name: One-Pot Chicken, Rice & Peas
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs; 0.75 cup long-grain brown rice, rinsed; 1 tbsp olive oil; 1 piece yellow onion, finely diced; 2 piece carrots, peeled and very finely diced; 2 clove garlic cloves, minced; 3 cup low-sodium chicken broth (check label: egg-free); 0.5 tsp dried thyme; 1.5 cup frozen peas; 1 tsp lemon juice; 1 tbsp unsalted butter; salt (for adult portions at the table); black pepper (for adult portions at the table); hot sauce (optional, adult portions at the table)

American · 60 mins

Tender shredded chicken, soft rice, peas and finely diced carrots; season adult portions at the table.

M By mahaylieg

Servings

1 lb boneless skinless chicken thighs
0.75 cup long-grain brown rice, rinsed
1 tbsp olive oil
1 piece yellow onion, finely diced
2 piece carrots, peeled and very finely diced
2 clove garlic cloves, minced
3 cup low-sodium chicken broth (check label: egg-free)
0.5 tsp dried thyme
1.5 cup frozen peas
1 tsp lemon juice
1 tbsp unsalted butter
salt (for adult portions at the table)
black pepper (for adult portions at the table)
hot sauce (optional, adult portions at the table)

Calories

396 kcal

Protein

34g

Carbs

22g

Fat

20g

Fiber

Sugar

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Build the Base

1. Heat the olive oil in a large, deep lidded skillet or Dutch oven over medium heat. Add the onion and carrots and cook, stirring, for 5 minutes until softened. Add the garlic and thyme and cook for 30 seconds until fragrant.

1 tbsp olive oil, 1 piece yellow onion, finely diced, 2 piece carrots, peeled and very finely diced, 2 clove garlic cloves, minced, 0.5 tsp dried thyme
2. Stir in the rice to coat it in the oil and toast for 1 minute. Pour in the chicken broth and scrape up any bits from the bottom of the pot.

0.8 cup long-grain brown rice, rinsed, 3 cup low-sodium chicken broth (check label: egg-free)
Simmer

3. Nestle the chicken thighs into the rice and broth in a single layer. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 35 minutes until the rice is very soft and the chicken reaches 74°C (165°F) inside.

1 lb boneless skinless chicken thighs
4. Transfer the chicken to a cutting board and shred finely with two forks. Meanwhile, scatter the frozen peas over the rice, re-cover, and let steam off the heat for 5 minutes until tender.

1.5 cup frozen peas
Finish and Serve

5. Return the shredded chicken to the pot and stir in the butter and lemon juice until creamy and combined. If the mixture seems dry for the toddlers, splash in a little extra warm water or broth to make it soft and moist.

3 cup low-sodium chicken broth (check label: egg-free), 1 tsp lemon juice, 1 tbsp unsalted butter
6. Serve the toddlers' portions first, cooled to a safe temperature. Let the older child and adults season their portions at the table with salt, black pepper, and hot sauce if desired.

salt (for adult portions at the table), black pepper (for adult portions at the table), hot sauce (optional, adult portions at the table)

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