When the day has stretched too long and you just want something warm and satisfying, this one pot chicken legs and rice dish steps up without drama. It’s the kind of meal that fills your kitchen with the scent of smoked paprika and garlic, drawing you closer even before the first bite. You might find yourself hovering near the stove, the sound of rice simmering mingling with the occasional sizzle of chicken skin crisping up—sometimes I get distracted and let the aroma pull me away from my to-do list, which isn’t usually a bad thing.
One evening, I remember balancing a phone call while turning those chicken legs, a bit unsure if I was searing them long enough. But that’s the charm here: it’s forgiving. The rice absorbs every bit of flavor, and the peas add a burst of color and freshness just when you think the dish might be too heavy. It’s cozy, but not cloying, and the parsley on top makes it feel like a little celebration at the dinner table, even if it’s just Tuesday.
- All cooked in one pot, which means fewer dishes and more time to relax afterward.
- The crispy skin on the chicken is a treat, but it does mean you’ll want to keep an eye on the heat to avoid burning.
- Fluffy rice that soaks up the spices and chicken broth—comfort food with a touch of elegance.
- It’s simple—and that’s kind of the point. No complicated steps or hard-to-find ingredients.
If you’re worried about timing, this recipe fits nicely into a busy evening schedule. Just a little prep, and then the pot does most of the work while you catch up on a podcast or set the table. And if you have leftovers, they reheat well, making the next day’s lunch a welcome encore.
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One Pot Chicken Legs and Rice
- Total Time: 55 minutes
- Yield: 4 1x
Description
A comforting and flavorful one pot meal featuring tender chicken legs cooked with aromatic spices and fluffy rice, perfect for an easy weeknight dinner.
Ingredients
4 bone-in, skin-on chicken legs (drumsticks and thighs)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup long grain white rice, rinsed
2 1/2 cups chicken broth
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken legs with salt, black pepper, smoked paprika, ground cumin, and dried thyme on all sides.
Add the chicken legs to the skillet skin side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 3-4 minutes. Remove chicken legs from the skillet and set aside.
Reduce heat to medium and add the chopped onion to the skillet. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the skillet and stir to coat the rice with the oil and onion mixture.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
Return the chicken legs to the skillet, placing them on top of the rice.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer for 25 minutes without lifting the lid.
After 25 minutes, remove the lid and scatter the frozen peas over the rice. Cover again and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Don’t stress about special equipment here—a sturdy skillet or Dutch oven with a lid is all you really need. I usually serve this with a simple green salad or some crusty bread to mop up any extra juices. Sometimes, I toss in a handful of chopped tomatoes near the end for a fresh, tangy twist, but that’s just me experimenting. If you want to switch things up, adding mushrooms or swapping peas for green beans could be interesting, though I haven’t tested those tweaks fully yet.
FAQ
Can I use boneless chicken legs? You can, but the bone adds flavor and helps keep the meat juicy during cooking.
What if I don’t have smoked paprika? Regular paprika works fine, though the smoky depth will be milder.
Can this be made ahead? Yes, it reheats nicely, but the rice may absorb more liquid and become softer.
Is it possible to use brown rice? You could try, but cooking times and liquid amounts will change, so keep an eye on it.
Ready to make your weeknight a little easier and tastier? This one pot chicken legs and rice recipe is waiting to bring that cozy feeling to your table.