Why this fits a family on a budget
This one-pot meal costs roughly $0.98 per serving using budget-friendly chicken thighs and pantry staples, staying well under the $3/meal target. The 40-minute cook time and straightforward layering technique make it approachable for novice cooks on busy weeknights.
• 4 pieces bone-in chicken thighs
• 1.5 cups long grain white rice
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 medium yellow onion
• 3 cloves garlic cloves
• 3 tbsp vegetable oil
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp dried thyme
• 0.25 tsp cayenne pepper
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cups frozen peas
1. Pat chicken thighs dry with a paper towel. In a small bowl, mix smoked paprika, cumin, thyme, cayenne, half the salt, and black pepper. Rub the spice mixture all over both sides of the chicken.
2. Heat 2 tablespoons of vegetable oil in a large deep skillet or wide pot over medium-high heat until shimmering, about 1 minute.
3. Add seasoned chicken thighs skin-side down. Cook undisturbed for 6 minutes until the skin is deep golden brown and releases easily. Flip and cook 3 more minutes. Remove chicken to a plate — it won't be fully cooked yet.
4. Lower heat to medium. Add the remaining 1 tablespoon of oil to the same pan. Add diced onion and cook, stirring occasionally, for 3 minutes until softened and translucent.
5. Add minced garlic and tomato paste. Stir constantly for 1 minute until the tomato paste darkens slightly and smells fragrant.
6. Pour in the crushed tomatoes and chicken broth. Add remaining salt and stir well, scraping up any browned bits from the bottom of the pan.
7. Bring the liquid to a boil over high heat, then stir in the rice. Nestle the seared chicken thighs on top of the rice, skin-side up. The liquid should come about halfway up the chicken.
8. Reduce heat to low, cover tightly with a lid, and cook for 20 minutes. Do not lift the lid during this time.
9. After 20 minutes, check that the rice is tender and has absorbed most of the liquid. If liquid remains, cover and cook 3 more minutes.
10. Scatter frozen peas over the rice, replace the lid, and let sit off the heat for 3 minutes until peas are warmed through. Serve directly from the pot.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.