Description
Learn how to make a delicious and hassle-free One Pot Chicken and Rice dish that will become your go-to recipe for busy weeknights!
Ingredients
- 2 tsp paprika (10 ml)
- 1 tsp dried oregano (5 ml)
- 1 tsp dried thyme (5 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1/2 tsp onion powder (2.5 ml)
- 1/4 tsp salt (1.25 ml)
- 1/4 tsp pepper (1.25 ml)
- 25 lbs. boneless, skinless chicken thighs (4-5 thighs) (567 g)
- 2 tbsp vegetable oil, divided (30 ml)
- 1 yellow onion, diced (160 g)
- 1 cup long-grain white rice (uncooked) (185 g)
- 75 cups vegetable broth (415 ml)
- 1 tbsp chopped parsley (optional garnish) (5 g)
Instructions
- Mix together the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the seasoning mixture onto both sides of the chicken thighs.
- Add 1 tablespoon of vegetable oil to a large skillet and warm it over medium heat. Once the oil is hot, spread it around the pan, and place the chicken thighs in the skillet. Sear the thighs on each side for a few minutes until they develop a nice brown color. Don’t worry about cooking them through just yet.
- Transfer the browned chicken to a clean plate. Lower the heat to medium-low, pour another tablespoon of oil into the skillet, and add the chopped onion. Cook the onion for around 5 minutes, stirring occasionally, until it softens. As you stir, let the onion’s moisture help lift the browned bits from the bottom of the skillet.
- Pour the uncooked rice into the skillet and stir it for 1-2 minutes to lightly toast the grains.
- Add the vegetable broth to the pan and give it a quick stir to loosen any remaining bits on the bottom of the skillet.
- Place the chicken back into the skillet, resting it on top of the rice. Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a rolling boil.
- Once it’s boiling, reduce the heat to low and let the chicken and rice simmer gently without removing the lid or stirring for 20 minutes. After this time, turn off the heat and let the dish sit for another 5 minutes, still covered.
- Finally, take off the lid and gently fluff the rice around the chicken. Optionally, sprinkle with chopped parsley before serving and enjoy!
Notes
- Ensure the chicken thighs are thoroughly coated with the seasoning mixture for optimal flavor infusion.
- Sear the chicken until both sides achieve a nice brown color, focusing on appearance rather than complete cooking.
- Toasting the rice in the skillet before adding broth enhances its nutty flavor and prevents sticking.
