Kosher Chicken and Rice in One Pot Recipe

Servings: 4
Yield: 4 hearty meals
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy to Medium
Cooking Vessel: Large heavy-bottomed pot or Dutch oven with lid

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Ingredients

• 4 bone-in, skin-on kosher chicken thighs (or breasts if preferred)

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 medium carrot, diced

• 1 celery stalk, diced

• 1 cup long-grain white rice, rinsed

• 2 ½ cups low-sodium chicken broth (kosher-certified)

• 1 teaspoon kosher salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon turmeric (optional, for color and warmth)

• ½ teaspoon dried thyme or 1 teaspoon fresh thyme

• 1 bay leaf

• ½ cup frozen peas (optional, for color and sweetness)

• Fresh parsley, chopped, for garnish

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Instructions

1. Prep the Chicken:
   Pat chicken thighs dry and season with salt, pepper, paprika, and turmeric.

2. Sear the Chicken:
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add chicken, skin-side down, and sear until golden brown (about 5–6 minutes per side). Remove chicken and set aside.

3. Sauté Aromatics:
   In the same pot, add onion, garlic, carrot, and celery. Sauté for 3–4 minutes until softened and fragrant.

4. Toast the Rice:
   Add the rinsed rice to the pot and stir for 1–2 minutes to lightly toast. This adds flavor and helps prevent sticking.

5. Add Broth and Seasonings:
   Pour in chicken broth, add thyme and bay leaf, and stir. Return chicken to the pot, nestling it on top of the rice.

6. Simmer:
   Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 25–30 minutes, or until rice is tender and chicken is cooked through (internal temp 165°F/74°C).

7. Add Peas:
   About 5 minutes before the end, stir in frozen peas, cover, and cook until heated through.

8. Finish and Serve:
   Remove bay leaf. Garnish with fresh parsley and serve hot.

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Nutritional Information (per serving, approximate)

• Calories: 420 kcal

• Protein: 28 g

• Carbohydrates: 42 g

• Fat: 16 g

• Saturated Fat: 3 g

• Fiber: 3 g

• Sodium: 680 mg

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Dietary Adaptations

• Gluten-Free: Naturally gluten-free using kosher-certified rice and broth.

• Lower Sodium: Use low-sodium or homemade chicken broth and reduce added salt.

• Vegetarian: Replace chicken with chickpeas or tofu; use vegetable broth.

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Tips & Troubleshooting

• Rice Too Dry: Add a splash more broth and cover tightly for 5 extra minutes.

• Chicken Not Browned Enough: Sear longer over medium heat for better flavor.

• Sticking Rice: Use a heavy-bottomed pot or Dutch oven and stir rice lightly before simmering.

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Serving Suggestions

• Serve with a side of steamed vegetables or a crisp salad for a complete meal.

• Pair with kosher pickles or a squeeze of lemon for brightness.

• Top with toasted almonds or pine nuts for added texture.

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Notes

• This one-pot method ensures all flavors meld together, making the dish comforting and aromatic.

• Bone-in chicken adds more flavor, but boneless chicken cooks slightly faster. Adjust cooking time accordingly.

• Leftovers keep well in the refrigerator for 2–3 days and taste even better the next day as flavors continue to develop.

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