One-Pot Chicken and Rice
Juicy chicken thighs with fluffy rice cooked in a savory broth with vegetables.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Season the chicken thighs generously with salt, pepper, paprika, and dried thyme on both sides.
Heat olive oil in a large pot over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
In the same pot, add diced onion and carrots. Sauté until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Stir in the rice, coating it with the oil and vegetables. Pour in the chicken broth and bring to a simmer.
Return the chicken thighs to the pot, skin-side up. Cover and reduce heat to low. Let it cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Remove from heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley before serving.
Chef's Tips
- Chicken Skin: For extra crispy skin, broil the chicken for 2-3 minutes after cooking.
- Rice Texture: Avoid stirring the rice while cooking to prevent it from becoming mushy.
- Broth Substitute: You can use water instead of broth, but add extra seasoning for flavor.
- Vegetable Variations: Add peas, bell peppers, or mushrooms for extra nutrition.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
