One Pot Chicken and Rice
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
4
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Calories
421 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Chicken and Rice
Description
One Pot Chicken and Rice is prepared by first seasoning boneless, skinless chicken thighs with a blend of paprika, oregano, thyme, garlic powder, onion powder, salt, and black pepper. The chicken is browned on both sides in oil over medium heat in a deep skillet but not fully cooked through.
After removing the chicken, diced onions are sautéed in the same skillet with additional oil to soften and deglaze the pan, dissolving browned bits for added flavor. Uncooked long-grain white rice is then added and toasted briefly before vegetable broth is introduced. The chicken is returned atop the rice, and the dish is covered and simmered until the rice is cooked and the chicken is tender.
This method infuses the rice with the chicken’s seasoning and broth, yielding a cohesive dish with comforting textures and warm spices. It can be garnished with fresh parsley for a touch of brightness.
Ingredients
- 2 tsp paprika $0.20
- 1 tsp oregano $0.10, dried
- 1 tsp thyme $0.10, dried
- 1/2 tsp garlic powder $0.05
- 1/2 tsp onion powder $0.05
- 1/4 tsp salt $0.02
- 1/4 tsp black pepper $0.02
- 1.25 lbs. chicken thigh $4.59, boneless, skinless, 4-5 thighs
- 2 Tbsp cooking oil $0.08, divided
- 1 yellow onion $0.32, diced
- 1 cup long-grain white rice $0.32, uncooked
- 1.75 cups vegetable broth $0.23
- 1 Tbsp parsley $0.10, chopped, optional garnish
Instructions
- Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
- Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
- Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
- Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
- Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
- Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
- Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
- Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 421kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Sodium | 688mg | 29% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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