Because sometimes, one-pot meals are exactly what you need at the end of a long day, rainy day, cold/snow day, or even sick day! And I’m not kidding about that either! This is literally one of those put everything in the pot, let it simmer for a bit, then stuff your face with its hearty deliciousness! It’s just the right amount of spiciness to warm the blood, the vegetables warm your center, and the broth warms your soul. It’s just good ol’ fashioned good, and I’ve made this a couple times and somehow can’t wait to make it again! It won’t stick around in your fridge for long if you try this yourself either! And that’s it! Short and sweet this week, but don’t worry, next week will be a doozy! Next Week: Lent & Gumbo…woah, but we won’t get too heavy, promise! Until then readers, stay warm, safe, & full! – Cooking Maggie
- 1 ½ pounds boneless skinless chicken breast, cut into 1-inch cubes (bite-sized)
- 4 oz ounce package of diced ham/pancetta (depending on what is easier to find at your grocery store)
- 1 white onion, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 14.5 oz can of diced tomatoes (including juice)
- 1 cup uncooked white rice
- 2 cups chicken stock
- 2 tablespoons butter or oil (olive or grapeseed)
- 1 teaspoon paprika
- ½ teaspoon cayenne
- 1 tablespoon thyme
- 1 cup frozen green peas
- Salt & Pepper, to taste
- Fresh parsley for serving
- In a large pot or Dutch Oven, melt butter or heat oil over medium heat, then add chicken and cook until no longer pink (about 5-7 minutes). Then add ham, let cook for about 1-2 minutes.
- Add onion, pepper, and garlic to the pot, cooking until onion is translucent, then add remaining ingredients except for peas & parsley to the pot, stirring until well mixed. Let pot come to a boil, the turn heat down to low, cover, and let simmer for about 20 minutes or until rice is tender.
- When rice is tender, remove from heat and stir in the green peas. Add salt/pepper to taste, and serve in deep bowls with chopped parsley!