Daughter's Dinner in a Dash Student One Pot Chicken
Whip up a wholesome and flavorful meal in no time with "Daughter's Dinner in a Dash Student One Pot Chicken," the perfect recipe for busy weeknights or budget-friendly student cooking. This simple yet satisfying dish combines tender, golden-seared chicken thighs with fragrant spices like smoked paprika and cumin, all simmered with fluffy long-grain rice, sweet cherry tomatoes, and vibrant peas in a single pot of savory chicken stock. With just 10 minutes of prep and minimal cleanup, it’s an ideal one-pot meal bursting with fresh flavors, thanks to a final sprinkling of parsley and a zesty squeeze of lemon juice. Perfect for feeding four, this easy chicken dinner is a time-saving, fuss-free recipe the whole family can enjoy.
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Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 piece medium onion
- 3 pieces garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain rice
- 2 cups chicken stock
- 1 cup cherry tomatoes
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley
- 0.5 piece lemon
Directions
Step 1
Heat the olive oil in a large, deep skillet or pot over medium-high heat.
Step 2
Season the chicken thighs with a pinch of salt and pepper, then sear them in the hot oil for 2-3 minutes per side until golden brown. Remove the chicken from the pot and set aside.
Step 3
Reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent.
Step 4
Add the minced garlic, smoked paprika, ground cumin, and the remaining salt and pepper. Cook for 1 minute until fragrant.
Step 5
Stir in the long-grain rice, ensuring it is evenly coated with the spices and oil.
Step 6
Pour the chicken stock into the pot, scraping any brown bits from the bottom. Bring the mixture to a boil.
Step 7
Return the chicken thighs to the pot, placing them on top of the rice. Reduce the heat to low, cover with a lid, and simmer for 20 minutes.
Step 8
After 20 minutes, gently stir the cherry tomatoes and frozen peas into the rice. Cover again and cook for an additional 5 minutes or until the rice is tender and the chicken is fully cooked.
Step 9
Turn off the heat and let the dish rest for 5 minutes. Sprinkle with freshly chopped parsley and squeeze the juice of half a lemon over the top before serving.
Step 10
Serve hot and enjoy your quick and delicious one-pot chicken dinner!
Nutrition Facts
| Serving size | (1734.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1704.3 |
| Total Fat 81.3g | 0% |
| Saturated Fat 16.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 542.6mg | 0% |
| Sodium 2992.1mg | 0% |
| Total Carbohydrate 94.8g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 16.4g | |
| Protein 144.2g | 0% |
| Vitamin D 28IU | 0% |
| Calcium 237.7mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 1981.9mg | 0% |
Source of Calories