Description
This comforting one pot chicken and rice dish combines seared chicken thighs with aromatic rice, creating a flavorful meal that’s easy to prepare and perfect for busy weeknights.
Ingredients
- 2 teaspoons paprika (smoked paprika adds extra depth)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1.25 lbs boneless, skinless chicken thighs (about 4 to 5 thighs)
- 2 tablespoons cooking oil, divided (canola or vegetable oil)
- 1 yellow onion, diced
- 1 cup long-grain white rice, uncooked (jasmine or basmati)
- 1 3/4 cups vegetable broth
- 1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
- Combine all spices in a small bowl and mix well. Pat chicken dry and coat with the spice blend.
- Heat 1 tablespoon oil in a skillet over medium heat. Sear the chicken thighs for about 5 minutes per side until golden brown. Transfer to a plate.
- Add remaining oil to the skillet, reduce heat, and sauté onions for about 5 minutes until soft.
- Add uncooked rice to the skillet and toast for 1–2 minutes, stirring frequently.
- Pour in vegetable broth, stir to dissolve browned bits, and return chicken thighs on top of the rice.
- Bring to a boil, cover, reduce heat to low and simmer for 20 minutes without lifting the lid.
- Turn off heat and let it sit covered for an additional 5 minutes. Fluff rice around the chicken and garnish with parsley if desired.
Notes
For best results, do not lift the lid during cooking. Chicken thighs provide a juicy texture that won’t dry out.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American