Description
This one pot chicken and rice is a comforting, all-in-one meal made with tender chicken thighs and fluffy basmati rice cooked in seasoned chicken stock. It’s simple, filling, and perfect for an easy family dinner with minimal cleanup.
Ingredients
-
1½ cups uncooked basmati rice
-
6 chicken thighs
-
1 ½ tsp mixed herbs Substitute with Italian seasoning or herb de Provence
-
2 tsp smoked paprika
-
1 tsp onion powder
-
1 tsp garlic powder
-
2 Tbsp Olive oil
-
1 cup onion chopped any types of onion would work for this recipe.
-
1 Tbsp butter
-
3 cups low sodium chicken stock.
-
Salt and pepper to taste
-
½ cup green onions to garnish sub with chives, parsley or coriander
Instructions
-
In a small bowl, mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Rinse the basmati rice until the water runs clear and set aside.
-
Place the chicken thighs in a large bowl and coat them with the seasoning mixture, reserving about one teaspoon of the seasoning for later.
-
Heat olive oil in a large pan over medium-high heat. Add the chicken thighs skin side down and sear for about 3 minutes per side until golden brown. Remove the chicken and set aside.
-
In the same pan, sauté the chopped onions until soft and translucent. Add the butter and stir until melted.
-
Stir in the rinsed rice and toast for 1–2 minutes, making sure it does not stick to the bottom of the pan.
-
Pour in the chicken stock, add the reserved seasoning, and stir well while scraping the bottom of the pan to deglaze. Taste and adjust seasoning if needed.
-
Arrange the seared chicken thighs over the rice.
-
Cover the pan and cook on low to medium heat for 15–20 minutes, until the rice is tender and the liquid fully absorbed.
-
Garnish with chopped green onions, cover, and let stand for 3 minutes. Fluff the rice with a fork, then serve warm.
Notes
-
Rinsing the rice helps achieve fluffy, separate grains.
-
Keep heat low once covered to prevent the rice from burning.