Description
A comforting one-pot meal featuring tender chicken and rich, buttery rice that’s simple yet elegant.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 stick (8 tablespoons) unsalted butter
- 2 cups long-grain white rice (uncooked)
- 3½ cups chicken broth
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- ¼ cup fresh cilantro, chopped (optional)
- 1 tablespoon fresh lime juice (optional)
Instructions
- Preheat your oven to 350°F (175°C). Season the chicken pieces with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes until golden brown. Remove chicken and set aside.
- Add the stick of butter to the same pot and let it melt completely over medium heat.
- Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
- Add the uncooked rice and stir for 2-3 minutes until coated with the butter mixture.
- Pour in the chicken broth, add salt, pepper, and bay leaves. Bring to a boil.
- Return the seared chicken pieces to the pot, nestling them throughout the rice mixture.
- Cover and bake in the oven for 25-30 minutes until the rice is tender.
- Remove from oven and let stand for 10 minutes without removing the lid. Fluff with a fork and garnish as desired.
Notes
Use long-grain rice for best results. Don’t skip the toasting step for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg