One-Pan Chicken and Rice with Peas

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 2 chicken thighs

• 1/2 cup rice

• 1/2 onion

• 1 cup chicken broth

• 1/2 cup peas

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2 tbsp water

Tools you'll need

Instructions

1. 1

   Season the chicken thighs with salt and black pepper. Dice the onion into 1 cm pieces.

   ~5 min
2. 2

   Heat a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook until browned, about 4 minutes per side. Remove to a plate.

   ~8 min
3. 3

   Add the diced onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the rice and stir to coat with the pan juices.

   ~3 min
4. 4

   Pour in the chicken broth and water. Bring to a simmer, then nestle the chicken thighs on top. Cover and cook on low until the rice is tender and the chicken reaches 74°C/165°F, about 15 minutes.

   ~15 min
5. 5

   Stir in the peas, cover, and let stand off the heat for 5 minutes. Fluff the rice with a fork before serving.

   ~5 min