Description
A simple, filling chicken and rice dish cooked in one pan, perfect for weeknights.
Ingredients
Scale
- 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)
Instructions
- Pat the chicken thighs dry. Season both sides with salt, pepper, and paprika.
- Heat oil in a large skillet over medium-high heat.
- Place chicken skin-side down. Brown for 4–5 minutes until skin is golden. Flip and brown for 2 minutes. Remove chicken to a plate.
- Add chopped onion to the skillet. Cook for 3 minutes until soft. Add garlic and cook for 30 seconds.
- Stir in rinsed rice and cook for 1 minute to toast the rice lightly.
- Pour in chicken broth. Scrape the pan bottom to lift any brown bits.
- Put the chicken thighs back on top of the rice, skin-side up.
- Bring to a low boil. Reduce heat to low, cover, and simmer for 18–20 minutes, until rice is tender and chicken reaches 165°F (74°C).
- If using peas or frozen vegetables, stir them in over the rice for the last 5 minutes of cooking.
- Turn off heat and let the pan sit covered for 5 minutes. Fluff rice with a fork and serve.
Notes
For added flavor, use homemade chicken broth. Rinse rice for fluffier grains, and do not lift the lid while it’s cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg