One Pot Chicken and Rice
A simple and comforting one pot meal with juicy chicken, fluffy basmati rice, and mild spices, perfect for families and leftovers.
Ingredients
For the Chicken and Rice
- 6 pieces chicken thighs Thighs can be bone-in or boneless.
- 1.5 cups uncooked basmati rice Rinse until the water runs clear.
- 2 tsp smoked paprika
- 1.5 tsp mixed herbs Substitute with Italian seasoning or herbs de Provence.
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup chopped onion Any type of onion will work.
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- 0.5 cups chopped green onions Can be substituted with chives, parsley, or coriander.
Instructions
Preparation
- Mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper in a small bowl.
- Rinse the rice until the water runs clear and set it aside.
- Put the chicken thighs in a larger bowl. Add the seasoning saving about 1 teaspoon for later. Mix so the chicken is well coated.
Cooking
- Heat the olive oil on medium-high. Add chicken skin side down and sear for 3 minutes per side until golden. Remove the chicken and set it aside.
- Sauté the chopped onions in the hot oil until soft and translucent. Add the butter and stir until it melts.
- Add the rinsed rice and toast it for 1–2 minutes, stirring so it does not stick.
- Pour the chicken stock over the rice. Add reserved seasoning and stir to combine. Scrape the bottom of the pan to deglaze.
- Arrange the chicken thighs over the rice. Cover the pot and cook on low-medium heat for 15-20 minutes.
- Garnish with chopped green onions. Cover and let stand for 3 minutes. Fluff the rice with a fork, serve, and enjoy.
Notes
Rinse basmati rice to remove surface starch for fluffy rice. Let the dish rest covered for a few minutes after cooking.