Looking for a delicious meal with minimal cleanup? One-pot chicken and rice is a classic, flavorful dish that’s both satisfying and easy to prepare. This recipe combines juicy chicken thighs with perfectly cooked rice, all in one pan, making it the perfect go-to meal for busy weeknights.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1/2 cup frozen peas (optional)
Instructions:
Step 1: Sear the chicken
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Season the chicken thighs with salt, pepper, and paprika.
- Sear the chicken thighs skin-side down for 5-7 minutes until golden and crispy. Flip and cook for another 5 minutes. Remove the chicken and set aside.
Step 2: Cook the aromatics
- In the same skillet, add the diced onion and garlic. Sauté for 2-3 minutes until softened.
- Stir in the cumin and cook for another minute to release the flavors.
Step 3: Add rice and broth
- Pour in the rice and stir it into the onions, letting it lightly toast for about 1 minute.
- Add the chicken broth, bring to a simmer, and adjust seasoning with salt and pepper.
- Return the chicken thighs to the pan, skin-side up, making sure they’re nestled into the rice.
Step 4: Simmer and cook
- Cover the skillet or Dutch oven with a lid and reduce the heat to low.
- Let the chicken and rice cook for about 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
- If using peas, stir them in during the last 5 minutes of cooking.
Step 5: Garnish and serve
- Once cooked, fluff the rice with a fork, sprinkle with fresh parsley, and serve hot. Enjoy this comforting meal straight from the pan!
Historical Context:
One-pot meals have been a staple in various cultures for centuries. They’re designed to maximize flavor while minimizing cooking time and cleanup. Dishes like paella in Spain, jambalaya in Louisiana, and this simple chicken and rice recipe all come from the same tradition of hearty, flavorful, and easy-to-make meals.
Nutritional Information:
- Calories per serving: 450-500
- Protein: 30g
- Carbs: 50g
- Fat: 15g
This dish can be modified for a lighter version by using skinless chicken breasts or swapping white rice for brown rice or quinoa for added fiber.
