USA · Meat Dishes

One-Pot Chicken and Rice

Chicken thighs seared until golden, then rice and broth go in the same pan and everything cooks together.

40 min✻4 servings✻480 kcal
One-Pot Chicken and Rice

Ingredients

  • boneless skinless chicken thighs800 g
  • long-grain white rice300 g
  • onion1
  • garlic cloves4
  • chicken broth700 ml
  • olive oil2 tbsp
  • smoked paprika1 tsp
  • dried thyme1 tsp
  • garlic powder0.5 tsp
  • onion powder0.5 tsp
  • salt1 tsp
  • black pepper0.5 tsp
  • fresh parsley2 tbsp

Method

  1. 1Mix the smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Pat the chicken dry and coat both sides with the seasoning mix.
  2. 2Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate.
  3. 3In the same pan, reduce heat to medium. Add the diced onion and cook for 3 minutes. Add the minced garlic and cook for 30 seconds.
  4. 4Add the uncooked rice and stir for 1 minute to coat it in the oil and juices.
  5. 5Pour in the chicken broth and stir. Nestle the chicken thighs on top of the rice. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes. Do not lift the lid.
  6. 6Check that the rice is tender and liquid absorbed. If not, cover and cook 3 to 5 more minutes. Rest covered for 5 minutes. Scatter parsley and serve from the pan.