One-Pot Chicken & Rice

Ingredients:

• 1 lb boneless, skinless chicken thighs or breasts (cut into chunks)

• 1 cup jasmine or basmati rice (rinsed)

• 2 cups chicken broth (or water with bouillon)

• 1 small onion (diced)

• 2 cloves garlic (minced)

• 1 cup carrots (sliced thin)

• 1 cup frozen peas

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp dried thyme or Italian seasoning

• 1 tbsp olive oil or butter

Instructions:

1. Preheat the Pan:
   Heat olive oil in the Nutri-Stahl 3 QT over medium heat.

2. Sauté Chicken & Veggies:
   Add chicken chunks, onion, garlic, salt, pepper, and paprika. Sauté until chicken is browned (about 4–5 minutes). Add carrots and cook for 2 more minutes.

3. Add Rice & Liquid:
   Stir in the rice, then pour in the chicken broth. Add thyme or seasoning of choice. Stir gently to combine.

4. Cook with Vapor Seal:
   Cover with the lid, bring to a low-medium heat until the vapor valve clicks/spins. Then reduce to low and let it cook for 15–18 minutes (do not lift the lid!).

5. Finish:
   After 18 minutes, turn off the heat and let it sit (still covered) for 5 minutes. Then stir in the peas—they’ll heat through with residual heat.

6. Serve:
   Fluff the rice and serve warm with a side salad or steamed veggies!