Hearty Chicken Rice Black Eyed Peas One-Pot Meal

A deliciously seasoned, protein-packed dish featuring tender chicken, fluffy rice, and creamy black eyed peas, all simmered together in a rich, savory broth. It's the perfect weeknight dinner, ready in about 45 minutes!

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 45

Servings: 6 servings

Course: Main Dish, One Pot

Cuisine: American, Southern

Calories: 482

Ingredients Equipment Method Notes

Ingredients

The Protein and Aromatics

1 1/2 lbs boneless, skinless chicken thighs Cut into 1-inch pieces.
2 tablespoons olive oil For sautéing.
1 large yellow onion Diced.
1 red bell pepper Diced.
2 cloves garlic Minced.

Base and Seasoning

1 cup long-grain white rice Rinsed thoroughly.
1 can black eyed peas 15 oz, drained and rinsed.
4 cups chicken broth Low sodium preferred.
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper Optional, adjust to preference.
Salt and freshly ground black pepper to taste

For Garnish

1/4 cup fresh parsley Chopped.

Equipment

Large Dutch oven or deep, heavy-bottomed skillet

Method

Prepare the Chicken: Pat the chicken thigh pieces dry with paper towels. Season generously with salt and black pepper.
1 1/2 lbs boneless, skinless chicken thighs, Salt and freshly ground black pepper
Sear the Chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes per side, until lightly browned. Remove the chicken from the pan and set it aside.
1 1/2 lbs boneless, skinless chicken thighs, 2 tablespoons olive oil
Sauté Aromatics: Reduce the heat to medium. Add the diced onion and red bell pepper to the same pan, scraping up any browned bits. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until aromatic.
1 large yellow onion, 1 red bell pepper, 2 cloves garlic
Add Rice and Seasonings: Stir in the rinsed white rice, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring constantly, to lightly toast the rice and absorb the aromatic flavors.
1 cup long-grain white rice, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
Combine and Simmer: Pour in the chicken broth and stir well. Bring the mixture to a boil.
4 cups chicken broth
Return Chicken and Peas: Once boiling, reduce the heat to low, return the seared chicken pieces to the pan, and add the drained and rinsed black eyed peas. Gently stir everything together.
1 1/2 lbs boneless, skinless chicken thighs, 1 can black eyed peas
Cook the Rice: Cover the pan tightly with a lid and let it simmer for **18-20 minutes**, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid.
Rest and Fluff: Remove the pan from the heat and let it rest, still covered, for **5-10 minutes**. This allows the rice to steam further and become perfectly fluffy.
Serve: Uncover, fluff with a fork, stir in the fresh chopped parsley, and taste for any final seasoning adjustments. Serve warm.
Salt and freshly ground black pepper, 1/4 cup fresh parsley

Notes

Rinse Your Rice: Don't skip this step! Rinsing long-grain white rice under cold running water until the water runs clear removes excess starch, preventing your rice from becoming gummy and ensuring fluffy, distinct grains.

Tight Lid is Key: Once the broth is added and the rice is simmering, a tightly fitting lid is crucial. This traps the steam needed to cook the rice evenly and prevents the liquid from evaporating too quickly. Resist the urge to peek!