Name: One Pot Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Comfort Food
Ingredients: 6 pieces chicken thighs (Bone-in, skin-on preferred for flavor.); 1.5 cups uncooked basmati rice (Rinse until water runs clear.); 3 cups low sodium chicken stock (Important for controlling salt levels.); 1 cup onion, chopped (Any type of onion works.); 2 Tbsp olive oil (For searing chicken.); 1 Tbsp butter (For sautéing onions.); 0.5 cup green onions, chopped (For garnish; can substitute with chives or parsley.); 1.5 tsp mixed herbs (Substitute with Italian seasoning or herbes de Provence.); 2 tsp smoked paprika (Adds depth of flavor.); 1 tsp onion powder; 1 tsp garlic powder; to taste salt and pepper (Season to preference.)

Description

A simple, comforting dinner that brings the flavors of home to your table with minimal fuss.

Ingredients

Main Ingredients

6 pieces chicken thighs (Bone-in, skin-on preferred for flavor.)
1.5 cups uncooked basmati rice (Rinse until water runs clear.)
3 cups low sodium chicken stock (Important for controlling salt levels.)
1 cup onion, chopped (Any type of onion works.)
2 Tbsp olive oil (For searing chicken.)
1 Tbsp butter (For sautéing onions.)
0.5 cup green onions, chopped (For garnish; can substitute with chives or parsley.)

Seasoning

1.5 tsp mixed herbs (Substitute with Italian seasoning or herbes de Provence.)
2 tsp smoked paprika (Adds depth of flavor.)
1 tsp onion powder
1 tsp garlic powder
to taste salt and pepper (Season to preference.)

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Instructions

Preparation

In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper.
Rinse the basmati rice until the water runs clear and set aside.
In a larger bowl, coat the chicken thighs with the seasoning, reserving about a teaspoon for later.

Cooking

Heat olive oil in a large pot over medium high heat. Add the chicken, skin side down, and sear for about 3 minutes on each side until golden brown. Remove and set aside.
Sauté the chopped onions in the same pot until soft and translucent. Add the butter and stir until melted.
Add the rinsed rice to the pot and toast for 1-2 minutes, ensuring it doesn’t stick.
Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze the pot by scraping the bottom.
Arrange the chicken thighs over the rice, cover the pot, and cook on low-medium heat for 15-20 minutes or until the rice is tender and water is absorbed.
Garnish with chopped green onions, cover, and let it stand for 3 minutes. Fluff the rice with a fork and serve.

Notes

Serve with a side salad or steamed green beans. For added richness, warm a little extra stock with butter and spoon over the chicken before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: dinner, Main Course
Cuisine: Comfort Food