Description
A simple, warm meal perfect for busy nights, featuring tender chicken and fluffy rice cooked in one pan.
Ingredients
Scale
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ tsp mixed herbs (or Italian seasoning or herb de Provence)
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- ½ cup green onions to garnish
Instructions
- Mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper in a small bowl.
- Rinse the rice until the water runs clear and set aside.
- Put the chicken thighs in a bigger bowl, add the seasoning, saving about one teaspoon for later, and mix well.
- Heat olive oil on medium-high, add chicken skin side down, and sear about 3 minutes per side until golden. Remove chicken and set aside.
- Sauté chopped onions in the hot oil until soft and translucent. Add butter and stir until melted.
- Stir in the rinsed rice and toast for about 1–2 minutes.
- Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Deglaze by scraping the bottom of the pan.
- Arrange the chicken thighs over the rice, cover the pot, and cook on low-medium heat for 15–20 minutes until the rice is tender.
- Garnish with chopped green onions, cover and let stand for 3 minutes. Fluff the rice with a fork and serve.
Notes
For extra flavor, sear the chicken well and do not skip rinsing the rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg