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One-pot chicken and rice - Image 3

One-Pot Chicken and Rice

A simple yet flavorful one-pot meal featuring seasoned chicken and fluffy rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large, deep skillet or Dutch oven
  • Measuring cups and spoons
  • Tongs or spatula

Method
 

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken, skin-side down, and cook until the skin is golden brown and crispy, about 6-7 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the rice, chicken broth, paprika, thyme, and the remaining salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Place the chicken thighs on top of the rice, skin-side up. Cover the skillet and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
  4. Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld together.
  5. Fluff the rice with a fork and garnish with fresh parsley before serving. Enjoy your delicious one-pot chicken and rice meal!

Notes

Chef's Tips:
• For a creamier texture, add a splash of heavy cream or milk when stirring in the rice.
• Avoid stirring the rice too much during cooking to prevent it from becoming mushy.
• Serve with a side of steamed vegetables for a complete meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.