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One Pot Chicken and Rice

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A comforting one-pot meal featuring tender chicken thighs and fluffy basmati rice infused with savory spices, perfect for busy weeknights.

Ingredients

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  • 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 for garnish (sub with chives, parsley, or coriander)

Instructions

  1. In a small mixing bowl, mix together the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper.
  2. Rinse the basmati rice under cold water until the water runs clear; then set it aside.
  3. Coat the chicken thighs in the seasoning mixture, reserving about a teaspoon for later.
  4. Heat olive oil in a pot over medium-high heat. Place the chicken thighs skin-side down and sear for about 3 minutes on each side until golden brown. Remove and set on a plate.
  5. In the same pot, sauté the chopped onions in the remaining oil until soft and translucent. Add the butter and let it melt into the onions.
  6. Stir in the rinsed rice, allowing it to toast for about a minute.
  7. Pour the chicken stock over the rice and add the reserved seasoning. Stir well, scraping the bottom of the pot.
  8. Arrange the seared chicken thighs over the rice, cover the pot, and reduce the heat to low-medium. Cook for 15 to 20 minutes until the rice is fluffy, and the chicken is cooked through.
  9. Fluff the rice with a fork before serving and garnish with green onions.

Notes

Feel free to swap out the herbs based on your preferences. Fresh herbs add a lovely touch if available. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://www.topchoicerecipes.com/one-pot-chicken-and-rice/