Serves 6
379 cal · 75 min
Chicken and Rice
Recipe GLPR3571f9b22f2a46
A comforting one-pan meal featuring tender chicken pieces simmered with rice, vegetables, and aromatic seasonings. The chicken cooks until it reaches a safe internal temperature of 165°F, while the rice absorbs all the flavorful broth, creating a hearty and satisfying dish perfect for family dinners.
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Ingredients
2 tablespoons vegetable oil
1 whole chicken, cut into pieces and skin removed
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 medium tomatoes, chopped
2 1/4 cups low-sodium chicken broth
1 bay leaf
1 cup uncooked rice
1 cup frozen or fresh peas
Salt to taste
Black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning. Cut the chicken into 6 to 8 pieces, removing the skin completely.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the chicken pieces in the skillet and brown them on both sides, about 3 to 4 minutes per side. Transfer to a plate.
Add the chopped green pepper, onion, and minced garlic to the same skillet. Sauté for about 5 minutes until the vegetables soften and become fragrant.
Stir in the chopped tomatoes, chicken broth, and bay leaf. Return the chicken pieces to the skillet.
Season the mixture with salt and pepper to your taste.
Cover the skillet and simmer over medium heat for 20 minutes, allowing the chicken to continue cooking through.
Add the uncooked rice to the skillet and stir well to combine with the broth and vegetables. Cover and simmer on medium-low heat for 20 to 30 minutes, or until all the liquid is absorbed and the rice is tender.
Check that the chicken has reached an internal temperature of 165°F using a meat thermometer. If any pieces have not reached this temperature, continue cooking a few minutes longer.
Stir in the peas and cook uncovered for 2 to 3 minutes until they are heated through.
Remove the bay leaf before serving.
