Easy Chicken Thigh with Rice

A simple, filling meal for a weeknight.

introduction

Easy Chicken Thigh with Rice is a quick and warm dish. It uses chicken thighs, rice, and basic spices. You can make it in one pan. For a similar idea, try the butter rice with chicken to see another easy mix of chicken and rice.

why make this recipe

This recipe is fast and saves time. It uses cheap ingredients. It feeds a family and warms you up. The meal is easy to change to your taste.

how to make Easy Chicken Thigh with Rice

Cook the chicken until brown. Add rice and liquid. Cover and cook until rice is soft and chicken is done. Rest five minutes, then stir and serve.

Ingredients :

• 4 bone-in, skin-on chicken thighs (about 1.5 lb)
• 1 cup long-grain white rice, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth or water
• 2 tbsp olive oil or butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional)
• 1 cup frozen peas or mixed vegetables (optional)
• Fresh parsley or green onion for garnish (optional)

Directions :

1. Pat the chicken thighs dry. Season both sides with salt, pepper, and paprika.
2. Heat oil in a large skillet over medium-high heat.
3. Place chicken skin-side down. Brown 4–5 minutes until skin is golden. Flip and brown 2 minutes. Remove chicken to a plate.
4. Add chopped onion to the skillet. Cook 3 minutes until soft. Add garlic and cook 30 seconds.
5. Stir in rinsed rice and cook 1 minute to toast the rice lightly.
6. Pour in chicken broth. Scrape the pan bottom to lift any brown bits.
7. Put the chicken thighs back on top of the rice, skin-side up.
8. Bring to a low boil. Reduce heat to low, cover, and simmer 18–20 minutes, until rice is tender and chicken reaches 165°F (74°C).
9. If using peas or frozen vegetables, stir them in over the rice for the last 5 minutes of cooking.
10. Turn off heat and let the pan sit covered for 5 minutes. Fluff rice with a fork and serve.

how to serve Easy Chicken Thigh with Rice

Serve hot from the pan. Garnish with chopped parsley or green onion. Add a side salad or steamed veg for a full meal. Spoon the pan juices over the rice for more flavor.

how to store Easy Chicken Thigh with Rice

Cool to room temperature within two hours. Put in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze up to 2 months. Reheat in the microwave or on the stove with a splash of water or broth.

tips to make Easy Chicken Thigh with Rice

• Pat chicken dry so the skin browns well.
• Rinse rice to remove extra starch for fluffier grains.
• Use low heat when simmering so rice cooks evenly.
• Do not lift the lid while rice cooks; steam is important.
• For more flavor, use homemade chicken broth.

variation (if any)

• Lemon and herb: Add 1 tbsp lemon juice and 1 tsp dried oregano.
• Spicy: Add 1/4 tsp chili flakes or a dash of cayenne.
• Creamy: Stir in 1/4 cup cream or cream cheese at the end.
• Vegetable-packed: Use brown rice and add more vegetables; cook time may increase.

FAQs

Q: Can I use boneless chicken thighs?
A: Yes. Reduce cook time by about 5 minutes and check the internal temperature.

Q: Can I use brown rice?
A: Yes, but brown rice needs more water and a longer cook time. Follow package directions and adjust liquid.

Q: My rice is not done but chicken is. What should I do?
A: Remove the chicken and keep it warm. Add a little more hot broth and cook rice a few more minutes until soft.

Q: Can I make this in the oven?
A: Yes. After browning, cover the pan and bake at 375°F (190°C) for 25–30 minutes, checking rice for doneness.

Q: Is it safe to cook frozen chicken thighs?
A: It is better to thaw first for even cooking. If using frozen, cook time will increase and may not brown the skin well.

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