Get ready to experience a mouthwatering journey through a classic family recipe that's been perfected over generations! This Mum's Chicken and Rice is not just a meal; it's a warm hug on a plate that combines crispy, golden chicken with perfectly tender rice and sweet green peas. Whether you're a busy home cook looking for a delicious one-pan wonder or someone craving a nostalgic taste of home, this recipe promises to become an instant family favorite that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup frozen peas
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels and seasoning them generously with salt, pepper, and paprika on both sides.
- Heat a large skillet or Dutch oven over medium-high heat. Add a small amount of oil and carefully place chicken thighs skin-side down to brown, cooking for about 5-6 minutes until the skin is crispy and golden.
- Flip the chicken and cook the other side for an additional 3-4 minutes. Remove chicken from the pan and set aside on a plate.
- In the same pan, sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add rice to the pan and stir to coat with the onion and garlic, toasting the rice for 1-2 minutes to enhance its flavor.
- Pour in chicken broth, stirring to combine and scraping any browned bits from the bottom of the pan.
- Carefully place the browned chicken thighs on top of the rice, ensuring they are partially submerged in the liquid.
- Reduce heat to low, cover the pan, and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through (internal temperature should reach 165°F).
- During the last 5 minutes of cooking, sprinkle frozen peas over the top of the dish.
- Remove from heat and let the dish rest, covered, for 5-10 minutes to allow flavors to meld and rice to fully absorb remaining liquid.
- Serve hot, garnishing with fresh herbs like parsley or chives if desired. Carefully plate chicken thighs over the rice and peas.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin that locks in maximum flavor.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better browning of the chicken.
- Toast the rice briefly before adding liquid to enhance its nutty flavor and prevent it from becoming mushy.
- Don't rush the cooking process - low and slow is the key to tender chicken and perfectly cooked rice.
- Let the dish rest after cooking to allow the flavors to meld and the rice to absorb any remaining liquid.
- For extra flavor, consider using homemade chicken broth or adding a splash of white wine when sautéing the onions.
- If you prefer crispy chicken skin, you can finish the dish under the broiler for 2-3 minutes after cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 12g
Saturated Fat: g
Cholesterol: 120mg
