One Pot Chicken and Rice
A delightful dish combining juicy chicken thighs with fluffy rice, infused with aromatic herbs and spices, perfect for busy weeknights or family dinners.
Ingredients
Seasoning for Chicken
- 2 tsp paprika adds depth and a subtle smokiness
- 1 tsp dried oregano brings an earthy aroma to the chicken
- 1 tsp dried thyme enhances the overall herbaceous flavor
- 1/2 tsp garlic powder contributes a savory punch
- 1/2 tsp onion powder complements the fresh onions perfectly
- 1/4 tsp salt balances the flavors beautifully
- 1/4 tsp pepper adds a hint of spiciness
Main Ingredients
- 1.25 lbs boneless, skinless chicken thighs (4-5 thighs) the star of the dish, juicy and tender
- 2 Tbsp cooking oil for sautéing the chicken and onions
- 1 cup long-grain white rice (uncooked) the fluffy base that absorbs all the delicious flavors
- 1.75 cups vegetable broth infuses moisture and flavor
- 1 Tbsp chopped parsley (optional garnish) adds freshness and color as a finishing touch
Instructions
Preparation
- In a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper to create the seasoning mix.
- Coat both sides of the chicken thighs generously with the seasoning mix.
Cooking
- Heat 1 Tbsp of cooking oil in a deep skillet over medium heat. Once hot, add the seasoned chicken thighs and cook for a few minutes on each side until nicely browned.
- Transfer the browned chicken to a clean plate. Lower the heat to medium-low and add another Tbsp of cooking oil to the skillet. Add the diced onion and sauté for about 5 minutes until softened.
- Add the uncooked rice to the skillet, stirring for 1-2 minutes until lightly toasted.
- Pour the vegetable broth into the skillet and gently stir to dissolve any remaining bits on the bottom. Place the chicken thighs on top of the rice.
- Cover the skillet with a lid, increase the heat to medium-high, and let the broth come to a full boil. Once boiling, reduce the heat to low and allow to simmer for 20 minutes without lifting the lid.
- After 20 minutes, turn off the heat and let the skillet rest, covered, for an additional 5 minutes. Remove the lid and fluff the rice around the chicken with a fork. Garnish with chopped parsley if desired.
Notes
For a richer flavor, consider using bone-in skin-on chicken thighs. Feel free to incorporate vegetables like peas, carrots, or bell peppers for added nutrition. Cooking in a Dutch oven enhances flavor retention and heat distribution.