One Pot Chicken and Rice
This comforting dish combines seasoned chicken with fluffy rice in a single pot for an easy, satisfying meal.
Equipment
- Large Skillet
- Spatula
Ingredients
- 2 teaspoons paprika
- 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 pepper
- 1.25 pounds boneless, skinless chicken thighs (4-5 thighs)
- 2 tablespoons cooking oil divided
- 1 cup long-grain white rice (uncooked)
- 1.75 cups vegetable broth
- 1 tablespoon chopped parsley optional garnish
Instructions
- In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Set aside.
- Season the chicken thighs with the spice mixture, coating both sides.
- In a deep skillet, heat 1 tablespoon of cooking oil over medium heat. Add the seasoned chicken thighs and cook until browned on both sides, about 7-10 minutes. Remove and set aside.
- In the same skillet, add the remaining tablespoon of oil and the diced onion. Sauté for about 5 minutes until softened.
- Add the uncooked rice to the skillet and toast for 1-2 minutes.
- Pour in the vegetable broth and stir well to combine.
- Return the chicken to the skillet, placing it on top of the rice. Bring to a boil, then reduce to low and cover. Simmer for 20 minutes without lifting the lid.
- After 20 minutes, remove from heat and let sit with the lid on for 5 minutes. Fluff rice with a fork and garnish with parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.