Print

One Pot Chicken and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

A flavorful and easy one-pot chicken and rice recipe featuring tender boneless, skinless chicken thighs seasoned with aromatic spices, cooked together with sautéed onions and long-grain rice in vegetable broth. This hearty meal is perfect for a quick weeknight dinner with minimal cleanup.

Ingredients

Spices and Seasoning

  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Main Ingredients

  • 1.25 lbs boneless, skinless chicken thighs (4-5 thighs)
  • 2 Tbsp cooking oil, divided
  • 1 yellow onion, diced
  • 1 cup long-grain white rice (uncooked)
  • 1.75 cups vegetable broth
  • 1 Tbsp chopped parsley (optional garnish)

Instructions

  1. Season the Chicken: Combine paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs thoroughly with the seasoning mix for an even flavor.
  2. Brown the Chicken: Heat 1 tablespoon of cooking oil in a deep skillet over medium heat. Once hot, swirl to coat the skillet surface, then add the chicken thighs. Cook each side for a few minutes until well browned. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside.
  3. Sauté the Onion: Reduce heat to medium-low and add the remaining tablespoon of oil to the skillet. Add the diced onion and sauté for approximately 5 minutes, stirring occasionally. This softens the onions and helps dissolve any browned bits stuck to the skillet, adding depth to the dish.
  4. Toast the Rice: Add the uncooked rice to the skillet with the sautéed onions and cook for an additional 1-2 minutes, stirring occasionally to lightly toast the rice and enhance its flavor.
  5. Add Broth and Boil: Pour in the vegetable broth and stir briefly to release any remaining browned bits from the skillet’s bottom, ensuring full flavor incorporation. Return the browned chicken thighs to the skillet, placing them atop the rice and broth mixture. Cover with a lid and bring to a full boil over medium-high heat.
  6. Simmer the Dish: Once boiling, reduce the heat to low and let the chicken and rice simmer gently with the lid on for 20 minutes. Avoid lifting the lid or stirring during this time to allow proper cooking and steaming.
  7. Rest the Dish: After simmering, turn off the heat and let the skillet rest, still covered, for an additional 5 minutes. This resting period finishes cooking the rice and locks in moisture.
  8. Fluff and Garnish: Remove the lid and use a fork to fluff the rice around the chicken. Garnish with optional chopped parsley before serving to add freshness and color. Serve immediately and enjoy!

Notes

  • Using boneless, skinless chicken thighs keeps the meat tender and juicy.
  • Do not lift the lid or stir the rice while simmering to ensure even cooking and fluffy rice.
  • Vegetable broth adds flavor but can be substituted with chicken broth for a richer taste.
  • For a gluten-free option, ensure the paprika and spices are certified gluten-free.
  • Leftovers store well for up to 3 days in an airtight container refrigerated.

Find it online: https://yumntasty.com/one-pot-chicken-and-rice-recipe/