One-Pot Spicy Chicken and Rice with Peppers

A one-pot chicken and rice dinner with sautéed peppers, tomato, smoked paprika, and cumin. The rice cooks in the same pot so it absorbs the seasoned broth, while the chicken stays juicy and the vegetables keep a little bite. Finish with lime and cilantro for a fresh, weeknight-friendly main.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 g fine salt divided
• 1 g ground black pepper divided
• 20 ml vegetable oil divided
• 680 g boneless skinless chicken thighs cut into 3 cm pieces
• 10 ml vegetable oil divided
• 150 g yellow onion finely chopped
• 150 g red bell pepper cut into 1 cm pieces
• 150 g green bell pepper cut into 1 cm pieces
• 1 g fine salt divided
• 12 g garlic cloves minced
• 4 g ground cumin
• 4 g smoked paprika
• 4 g chili powder
• 1 g ground black pepper divided
• 240 g long-grain white rice rinsed and drained
• 400 g canned diced tomatoes with juices
• 480 ml chicken broth low-sodium
• 120 g frozen corn
• 1 piece lime cut into wedges
• 10 g fresh cilantro chopped

Instructions

1. Season the chicken with 4 g of the salt and 1 g of the black pepper. Heat 20 ml of the oil in a 5.5 to 6.5 L Dutch oven over medium-high heat. The oil looks glossy and shimmers lightly, about 1 minute after heating.
2. Add the chicken in a single layer and cook, stirring occasionally, until the pieces are browned on the outside but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate. The chicken has golden edges and releases easily from the pot.
3. Lower the heat to medium and add the remaining 10 ml oil, onion, bell peppers, and 1 g of the salt. Cook until the onion softens and the peppers start to lose their raw crunch, about 5 minutes. The onion is translucent at the edges and the peppers are glossy.
4. Stir in the garlic, cumin, smoked paprika, chili powder, and remaining 1 g black pepper. Cook for 30 seconds, just until fragrant. The spices smell toasted and aromatic, not burnt.
5. Add the rice and stir for 1 minute to coat the grains in the spiced oil. The rice looks glossy and the pot smells deeply seasoned.
6. Pour in the diced tomatoes with juices and the chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer. The liquid is actively simmering and the bottom of the pot is cleanly deglazed.
7. Stir in the browned chicken and corn. Reduce heat to low, cover tightly, and simmer until the rice is tender and the chicken reaches 74 C in the center, 15 to 18 minutes. If the pot looks dry before the rice is done, add 30 ml water. The rice is tender with no hard center, and the chicken is fully opaque and cooked through.
8. Remove from the heat and rest, covered, for 5 minutes. Fluff gently, then finish with lime wedges and cilantro before serving. The rice is fluffy, the liquid is absorbed, and the dish tastes bright after squeezing on lime.