Description
A comforting one pot chicken and rice dish that’s easy to make and perfect for busy weeknights, infused with savory flavors.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1.25 lbs boneless, skinless chicken thighs
- 2 tablespoons cooking oil, divided
- 1 yellow onion, diced
- 1 cup long-grain white rice, uncooked
- 1 3/4 cups vegetable broth
- 1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
- Combine all spices in a small bowl.
- Pat chicken thighs dry and coat with the spice blend.
- Heat 1 tablespoon oil in a skillet and sear chicken for 5 minutes per side.
- Remove chicken and sauté onions in the same skillet until translucent.
- Add uncooked rice to the skillet and toast for 1-2 minutes.
- Pour in vegetable broth and stir, then return chicken to the pan.
- Cover and bring to a boil, then reduce to simmer for 20 minutes without lifting the lid.
- Turn off heat and let rest for 5 minutes before removing lid and fluffing rice.
- Garnish with parsley if desired.
Notes
Serve with roasted broccoli or other vegetables to round out the meal. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American