One Pot Chicken and Rice
Ingredients
The chicken
-
2
lbs
boneless skinless chicken thighs
-
2
teaspoons
paprika
-
1
teaspoon
dried oregano
-
1
teaspoon
dried thyme
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
½
teaspoon
salt
-
¼
teaspoon
pepper
-
2
tablespoons
olive oil
The vegetables and rice
-
1
cup
sweet onion, fine diced
-
1
teaspoon
garlic, fine diced
-
1 ½
cups
long-grain white rice, uncooked
-
3
cups
chicken broth
-
1
tablespoon
chopped parsley, for garnish
Instructions
- Mix the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl.
- Season both sides of the chicken thighs with the seasoning blend.
- Heat one tablespoon of olive oil in a deep skillet over medium heat and cook the chicken thighs for 2-3 minutes on each side until browned.
- Remove the chicken and cover with foil to keep warm.
- Reduce heat to medium-low, add another tablespoon of olive oil, and cook the diced onion for 4-5 minutes until soft.
- Add chopped garlic and cook for another minute.
- Stir in the uncooked rice and toast for 1-2 minutes, stirring frequently.
- Add the chicken broth, scraping the bottom of the pan to release brown bits.
- Place the chicken thighs on top of the rice, increase the heat to medium-high, and bring to a boil.
- Cover the skillet, reduce heat to low, and simmer for 20 minutes.
- After 20 minutes, remove from heat and let sit covered for 5 minutes.
- Fluff the rice, place on a serving platter, top with chicken, and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
846
Total fat
46g
Total carbohydrates
62g
Total protein
44g
Sodium
1128mg
Cholesterol
226mg
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