The beauty of this recipe is how everything cooks in one pot at the same time, allowing the flavors to meld and develop. Rice grains are first toasted in a hot pan with paprika and onions before simmering with the chicken. Strips of lemon give the dish a bright fragrance. Cook, relax and enjoy!
What you'll need: 1 medium onion
2 cloves garlic
2 oz celery
3 boneless, skinless chicken breasts
2 teaspoons paprika
1½ cups basmati rice
fresh thyme sprigs
1 cup frozen peas
freshly ground black pepper
Equipment: Dutch oven or pot with a tight-fitting lid
Recipe steps: 1. Prep vegetables
Peel, halve, and finely chop onion. Peel and finely chop garlic and chop celery. Using a vegetable peeler, remove 2 strips zest from lemon. Season chicken with 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon pepper.
Heat 1 tablespoon oil in a Dutch oven or heavy-bottomed pot over medium-high. Add chicken and brown on both sides, 6–8 minutes. Transfer to a plate.
Add 1 tablespoon oil to pot and add onion, celery, garlic, remaining teaspoon paprika and 1 teaspoon salt. Cook, stirring often, until vegetables are softened, about 5 minutes.
Stir in rice and cook, stirring often, until rice just starts to stick, about 2 minutes. Stir in 2 ½ cups water, thyme sprigs, lemon strips, and ½ teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook 7 minutes.
Uncover pot, stir in peas and nestle chicken into rice. Cover and cook until chicken is cooked through and peas are tender, 8–10 minutes more. Transfer chicken to a board to rest, 5 minutes.
Cut lemon into wedges. Slice chicken and serve over rice with a drizzle of oil and lemon wedges. Enjoy!