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Chicken and Rice with Brussels, Peas + Artichoke

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

Every region and culture has a version of chicken and rice and they’re all worth eating - maybe that could be a cookbook? This one is for the culture of “we need dinner in 30 minutes or less because, Wednesday.” I hope you love it!


  • 1 Lemon (zest and juice)
  • 112 teaspoons Turmeric
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Black Pepper
  • 112 teaspoons Kosher Salt (divided)
  • 14 teaspoon Cayenne Pepper (optional, if you like a kick!)
  • 114 pounds Chicken Thighs (bone in, skin on - reduce weight if getting boneless)
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 1 Yellow Onion (small dice)
  • 5 cloves Garlic
  • 1 Green Bell Pepper
  • 112 cups Basmati Rice (White)
  • 1 Tablespoon Tomato Paste
  • 13 cup White Wine (optional, or use cider vinegar)
  • 4 cups Chicken Stock
  • 12 pound Brussels Sprouts
  • 1 6-ounce can Artichoke Hearts (can size may vary, or use a jarred version)
  • 1 cup Frozen Peas

Cooking Instructions

  • 2. CHICKEN

    In a small bowl, combine the lemon zest only (for now), turmeric, dried thyme, cumin, black pepper, and ½ the salt. Add cayenne, if using.

    Line a baking sheet with parchment and put the chicken thighs on it. Drizzle them with 1 Tablespoon of olive oil. Then, pour the dry spices on the chicken and rub them in.

    Spread out the chicken pieces with some space in between and skin side up. Place it in the oven. Roast for about 13 minutes.


    Dice the onion. Mince the garlic. Slice the pepper into long strips about ¼” wide.

    Use a wide bottomed skillet or pot (it’s ideal to have short sides but if the widest bottom you have is a pot, use that). Over medium high, heat the remaining oil. Add onion, garlic, and bell pepper to the pan; cook, stirring often, 4 minutes.

  • 4. RICE

    Add rice and tomato paste to the pan; cook, stirring often, 2 minutes.

    Add wine (or vinegar); it will sizzle and bubble, cook for 1 minute. Now add the stock, and crank the heat to high, stirring occasionally. Bring the stock to a full boil. Stir well and reduce to medium. Cover and cook for about 6 - 7 minutes.


    Trim the end of the brussels if needed and cut them in ½. When the chicken has roasted for 13 minutes, slide the pan out and add the brussels. Return to the oven for 4 minutes longer.


    Drain the can of artichokes and cut them into quarters. Measure out the peas. Have these ready by the stove.


    When the brussels have roasted 4 minutes and the rice has simmered for the first 7 minutes, remove the chicken from the oven. Open the lid on the rice and stir the pot well, scraping the bottom.

    Flatten the rice down, and nestle the chicken thighs into the pan. Add the brussels, artichokes, and peas over top.

    Cover and cook for a final 5 - 8 minutes or until the rice is al dente.

  • 8. SERVING

    Remove from the heat and squeeze the lemon over top. Gently fluff and stir the rice and all. Serve in large bowls.

    Leftovers are amazing!

    *Don’t forget to freeze the tomato paste. If you have extra from the can, make 1-Tablespoon sized blobs on a plate and freeze them for 1 hour. Then, pop them off the plate and you can store them together in a tupperware or jar. Freezing them on a plate first will let you pull out just 1 Tablespoon at a time as needed.

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  • PALEO:
    omit the rice and sauté the veggies instead. Omit the wine and reduce the stock to just 1 cup. Add a bag of cauliflower rice to the pan after the veggies are sautéed, then the cup of stock. Add the peas, and artichokes too at this time. Cook for just 5 minutes until all is hot and tender. Cook the chicken fully in the oven and just plate it on top of the cauli rice bed
    you can use boneless skinless if you prefer. Also, breast meat would be ok but cut the oven time in half
    jasmine rice or other long grain white rice. If you want to use a risotto or paella rice you can, but you might want an extra ½ - 1 cup of water and cook it a little longer
  • WINE:
    if you don’t prefer to cook with it use the juice of 1 lemon or ¼ cup of apple cider vinegar or red wine vinegar. A beer works too!
  • STOCK:
    use water if easier and preferred
    from a can are unflavored and convenient, but if you have the marinated kind from a jar those will be ok too
  • PEAS:
    broccoli, cauliflower florets and green beans are good options
    omit the cayenne if spice is a concern
Rate this recipe:
4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5 (4 votes, average: 4.50 out of 5)
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