$5.82 RECIPE / $1.46 SERVING
I prefer one-pot dinners.
They are simple, comfortable, and always pleasant. This Chicken and Rice one-pot dish is a combination of two of my other favorite dishes, Cajun Sausage and Rice and Mushroom Rice.
The rice is tasty and aromatic, the chicken is really soft, and the dish comes together with relative ease.
WHAT DO CHICKEN AND RICE CONTAIN?
This incredibly straightforward dish consists of chicken thighs covered in herbs and spices (not spicy! ), sautéed onions, and long-grain white rice cooked in vegetable broth.
Because everything is cooked in one pot from beginning to end, no tastes are lost. Every mouthful is brimming with savory flavor.
CAN CHICKEN BREASTS BE USED?
Due to the double cooking process (sear first, then steam with rice), chicken breasts have a tendency to become touch dry, and the richness of the dish is greatly enhanced by the chicken thighs.
It is possible, but the result will not be as juicy or soft as chicken thighs. And ensure that any chicken you use is boneless, as bone-in chicken requires extra time to cook and may not be fully cooked by the time the rice is done.
WHAT OTHER INGREDIENTS MAY I ADD TO CHICKEN AND RICE?
If you like to add veggies to the pot, I recommend adding a half cup of frozen peas when you add the stock or sautéing mushrooms after the chicken and before the onions.
WHAT TO SERVE WITH CHICKEN AND RICE?
Due to the absence of vegetables in the chicken and rice dish, I served roasted broccoli on the side.
I believe roasted broccoli is the ideal side dish since its roasted flavor complements the comforting taste of the chicken and rice. Its simple flavor does not compete with the chicken and rice.
Additionally, you may prepare steaming green beans, sautéed zucchini, or a straightforward side salad.
CHICKEN AND RICE
- 2 tsp paprika ($0.20)
- 1 tsp dried oregano ($0.10)
- 1 tsp dried thyme ($0.10)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp onion powder ($0.05)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.02)
- 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) ($4.23)
- 2 Tbsp. cooking oil, divided ($0.08)
- 1 yellow onion, diced ($0.32)
- 1 cup long-grain white rice (uncooked) ($0.32)
- 1.75 cups vegetable broth ($0.23)
- 1 Tbsp. chopped parsley (optional garnish) ($0.10)
- In a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat the chicken thighs on both sides with the spice mixture.
- Heat 1 tablespoon of cooking oil in a deep skillet over medium heat. Once the pan is heated, swirl the oil to coat the surface, then add the chicken thighs. Cook the thighs on each side for a few minutes, or until well-browned. At this time, the chicken does not need to be thoroughly cooked.
- Transfer the chicken to a clean plate. Reduce the heat to medium-low, add an extra 1 tablespoon of cooking oil, and then add the diced onion to the skillet. Cook Onions for about 5 minutes, or until softened. As you stir, permit the onion’s moisture to dissolve the browned parts in the pan.
- Add the uncooked rice to the pan and continue cooking for an additional 1 to 2 minutes to toast the rice.
- Add the vegetable broth to the pan and stir briefly to dissolve any lingering brown pieces on the pan’s bottom.
- Return the chicken to the pan and place it on the rice. Cover the skillet, increase the heat to medium-high, and bring the broth to a rolling boil.
- Once boiling, reduce the heat to low and continue to simmer the chicken and rice for 20 minutes without raising the cover or stirring. After 20 minutes, turn off the heat and let it rest for an additional 5 minutes without lifting the lid.
- The last step is to remove the lid and fluff the rice around the chicken. If preferred, garnish with chopped parsley, then serve and enjoy!
- Serving: 1 serving
- Calories: 421 kcal
- Carbohydrates: 42 g
- Protein: 31 g
- Fat: 13 g
- Sodium: 688 mg
- Fiber: 2 g
HOW TO PREPARE CHICKEN AND RICE – DIRECTIONS
- In a bowl, combine 2 teaspoons of paprika, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Coat four to five boneless, skinless chicken thighs with the spice blend on both sides.
- Heat 1 Tbsp frying oil in a deep skillet over medium. Once the surface is coated, add the chicken thighs with seasonings. Five minutes per side, or until nicely browned. The chicken does not need to be entirely cooked at this time; only the exterior should be nicely browned. During the time that the chicken is cooking, dice a yellow onion.
- Place the chicken on a fresh plate when it has been browned. Reduce the heat to medium-low, then add 1 tablespoon of cooking oil and the onion dice to the skillet. Allowing the onion’s moisture to dissolve the browned bits off the bottom of the pan, cook the onion until tender.
- Incorporate one cup of uncooked long-grain white rice into the pan. Continue sautéing the rice with the onion for an additional 1 to 2 minutes in order to lightly toast it. You ought to hear it popping and crackling.
Rice and onions in a skillet with 1.75 cups of vegetable broth. Stir briefly to disperse any browned particles that may remain adhered to the bottom of the skillet.
- On top of the rice, return the chicken thighs to the skillet. Cover the skillet and bring the broth to a boil over medium-high heat. When it reaches a full boil, reduce the heat to low and allow it to simmer for 20 minutes without stirring or raising the cover.
- After simmering on low for twenty minutes, remove the pot from the heat and let it rest for five minutes with the lid in place. After resting, it should appear as seen in the image above.
- Stir the onions back into the rice after fluffing the rice with a fork (it tends to float to the top while simmering).
- Decorate with chopped parsley, then serve!