Chicken Rice and Peas is a heartwarming dish that’s a staple in many Jewish homes, especially for Shabbat dinners or festive occasions. This dish, rich in flavor and tradition, combines tender chicken pieces with fluffy rice and the sweet pop of peas, creating a delightful one-pot meal. Originating from various cultural kitchens, this dish offers a simple yet satisfying dining experience, perfect for both family meals and special gatherings. Its versatility and comforting nature make it a favorite during cold winter nights or as an easy weekday dinner option.

Chicken Rice and Peas is a heartwarming dish that's a staple in many Jewish homes, especially for Shabbat dinners or festive occasions. This dish, rich in flavor and tradition, combines tender chicken pieces with fluffy rice and the sweet pop of peas, creating a delightful one-pot meal. Originating from various cultural kitchens, this dish offers a simple yet satisfying dining experience, perfect for both family meals and special gatherings. Its versatility and comforting nature make it a favorite during cold winter nights or as an easy weekday dinner option.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: Jewish

Ingredients Method Notes

Ingredients

Main Ingredients

2 tablespoons olive oil extra virgin
1 pound chicken thighs skinless, boneless, cut into chunks
1 medium onion chopped
2 cloves garlic minced
1 cup long-grain white rice rinsed
2 cups chicken broth kosher
1 cup frozen peas thawed
1 teaspoon salt to taste
1/2 teaspoon black pepper freshly ground
1 teaspoon paprika sweet
1/2 teaspoon dried thyme
1/4 cup fresh parsley chopped, for garnish

Method

Cooking Instructions

Heat olive oil in a large skillet over medium-high heat.
Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add the chopped onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
Add the rice to the skillet, stirring to coat with the oil and onion mixture.
Pour in the chicken broth, then add the browned chicken back to the skillet.
Season with salt, pepper, paprika, and thyme. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Stir in the thawed peas, replace the cover, and cook for an additional 5 minutes, or until rice is tender and chicken is cooked through.
Remove from heat and let rest for a few minutes before fluffing with a fork.
Garnish with fresh parsley before serving.

Notes

For a variation, try adding sliced carrots or bell peppers along with the peas for extra color and nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days.