Chicken and Rice With Peas

Chicken and Rice With Peas
José Picayo
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Hands-On Time
15
minutes
Total Time
70
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
8
bone-in, skin-on chicken thighs (about 2 1/2 pounds)
kosher salt and black pepper
1
medium onion, chopped
1
red bell pepper, chopped
1
cup
long-grain white rice
2
cups
low-sodium chicken broth
1
tablespoon
fresh thyme leaves
1
cup
frozen peas
1/2
cup
pitted green olives, halved

Directions

  1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate.
  2. Add the onion and bell pepper to the drippings in the Dutch oven and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes.
  3. Remove the Dutch oven from heat. Transfer the chicken to a plate. Fold the peas and olives into the rice and let sit, covered, for 5 minutes. Serve with the chicken.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 672
  • Fat 30 g
  • Sat Fat 7 g
  • Cholesterol 143 mg
  • Sodium 756 mg
  • Protein 46 g
  • Carbohydrate 51 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 52 mg
What does this mean? See Nutrition 101.

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