Here’s a simple, classic Chicken, Rice, and Peas recipe—a comforting, one-pot meal with tender chicken, fluffy rice, and sweet peas:
🍗 Chicken, Rice, and Peas
🧾 Ingredients
- 500–700 g (1–1.5 lb) chicken thighs or breasts, cut into pieces
- 1 cup long-grain rice (white or jasmine)
- 1 cup frozen or fresh peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp olive oil or butter
- ½ tsp thyme or mixed herbs
- Salt and pepper to taste
🔪 Instructions
1. Sauté the chicken & aromatics
- Heat oil in a large skillet or pot.
- Season chicken with salt and pepper, then brown on all sides (3–4 minutes per side).
- Remove chicken and set aside.
- In the same pot, sauté onion and garlic until soft.
2. Add rice & broth
- Stir in rice and herbs for 1–2 minutes.
- Pour in chicken broth and return chicken to the pot.
3. Cook
- Bring to a boil, then reduce heat to low and cover.
- Simmer 15–20 minutes until rice is tender and liquid is absorbed.
4. Add peas
- Stir in peas about 5 minutes before the end of cooking.
- Cover and cook until peas are tender and heated through.
5. Serve
- Fluff rice with a fork and serve hot.
- Optional: garnish with parsley or a squeeze of lemon.
🍽️ Tips
- Use bone-in chicken for extra flavor; remove bones before serving.
- Add a little coconut milk for a creamy Caribbean-style version.
- For more color, toss in diced carrots or bell peppers.
- Cover tightly while simmering to trap steam and cook rice evenly.
I can also give a one-pot slow cooker version or a Cajun-style spiced version if you want more flavor variations.
Do you want me to make a slow cooker version?
