Classic Chicken and Rice with Carrots and Peas

            For some reason, I can't photograph main dishes. The pictures never look appetizing. Most likely it is because they are hot, steaming and my family is waiting around for me to "Take the picture already." However, this dish is tasty, economical (read: BUDGET friendly) and the perfect dish to bring to someone. I'm currently on the prowl for tasty and healthy (no canned soup) one-dish meals that I can share with others. 


         This all started when I brought a meal to a family with a newborn. I ended up carrying BEAN and 5 small containers up a bunch of stairs and the dinner still needed to be assembled. That night I swore off typical meals with lots of fixings. Now, I bring all-inclusive type meals plus a salad and dessert. This recipe fits my new criteria. 


         Chicken and rice with carrots and peas was simple to make. It was flavorful, but not spicy or exotic (perfect for kids and non-ethnic foodies (oxymoron?)) and it made enough for my family as well. Feeding two families with one recipe in a small amount of time is my kind of take-to-a-sick-person meal.


         Don't worry this dish isn't heavy. It is finished with fresh lemon zest and juice and fresh parsley to brighten all the flavors of the dish. Try this, I don't think you'll be disappointed for a "classic" tasting meal.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset.

Chicken and Rice with Carrots and Peas
adapted slightly from One-Dish Suppers, Cook's Illustrated


2 1/2 pounds (8-10 thighs) bone-in, skin-on chicken thighs, trimmed of fat and excess skin
1 tablespoon olive oil
1 medium onion, minced
4 cloves garlic, minced
1/4 teaspoon dried thyme leaves
2 1/2 cups chicken broth, low-sodium preferred
2 cups long-grain white rice
4-5 large carrots, peeled and cut into 1/2-inch pieces
1-2 cups frozen peas (I didn't measure, but dumped some in)
4-5 tablespoons minced fresh parsley leaves
1/2 teaspoon grated zest from 1 lemon
4 teaspoons juice from 1 lemon


Preheat oven to 350ºF. 
Using paper towels dry the chicken by patting. Sprinkle both sides with salt and pepper.


Heat the oil, in a large over-safe stockpot or Dutch oven, over medium-high until very hot. Add half of the chicken skin side down and brown. Flip the chicken and brown the other side 3-4 minutes more. Transfer the chicken to a bowl. Repeat with the other half of chicken using the fat left in the pot from the previous thighs.


Pour off all but 2 tablespoons of fat left in the pot, add the minced onion and cook until softened (5-6 minutes). Stir in the garlic and thyme and cook about 30 seconds. Stir in the broth, scraping up any browned bits. Stir in the browned chicken with any juices in the bowl. Bring the broth and chicken mixture to a simmer. Cover and simmer on low for 20 minutes.


Stir in the rice and carrots. Cover and move the pot to the middle rack in the oven. Cook in the oven until all the liquid has been absorbed about 20-30 minutes. Make sure to stir the rice, chicken mixture every 10 minutes or so.


Remove pot from oven and remove the chicken from the rice mixture making sure to replace lid on the pot. Place chicken on a carving board and remove skin and bones one cooled slightly. Shred the chicken into large chunks.


Gently stir the shredded chicken, peas, parsley, lemon zest and juice into the rice and season with salt and pepper as needed. Cover and allow the chicken to warm through, about 5 minutes. Serve or package for someone in need.