Chicken and Rice is one of the world's great one‐pot dishes. Don't be intimidated by cooking chicken and rice in the same pan; it's no harder than cooking either ingredient on its own. You may need to monitor the moisture in the pan toward the end of cooking, but as long as you resist the urge to uncover the skillet and stir, it will come out great.
Makes 4 servings
2 tablespoons olive oil
1 whole cut-up chicken or about 3 pounds parts whole cut-up
Salt and freshly ground black pepper
2 medium onions
1 tablespoon minced garlic
1 1/2 cups short-grain white rice
3 1/2 cups water, chicken stock, or vegetable stock, or more as needed
1 cup peas (frozen are fine; no need to thaw them)
2 limes, quartered, for serving
Photo by Romulo Yanes
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