Chicken and Rice With Peas

Photo by José Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 672 calories
    • 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


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


  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.