One-Pot Chicken and Rice with Sausage and Peas

A hearty, hands-off meal featuring chicken, sausage, and peas simmered in seasoned broth with fluffy rice—ideal for busy evenings.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 pound, boneless, skinless Chicken thighs
• 1/2 pound, casings removed Italian sausage
• 1 cup Rice
• 2 cups Chicken broth
• 1 cup Frozen peas
• 1/2 cup, diced Onion
• 2 cloves, minced Garlic
• 1 tablespoon Olive oil
• 1/2 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1/2 pound Italian sausage and cook until browned, breaking into small pieces, for 5 minutes. Remove sausage and set aside.
2. Step 2: Add 1/2 cup diced onion and 2 minced garlic cloves to the pot. Cook for 3 minutes until softened. Add 1 pound boneless skinless chicken thighs and cook for 4 minutes until browned on both sides. Remove chicken and set aside.
3. Step 3: Add 1 cup rice, 2 cups chicken broth, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Stir to combine, then add sausage and chicken back in. Bring to a simmer.
4. Step 4: Cover and reduce heat to low. Cook for 20 minutes, or until rice is tender and liquid is absorbed. Stir in 1 cup frozen peas and cook 2 more minutes until heated through.