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One Pot Chicken and Rice

A comforting and easy one-pot meal featuring tender chicken thighs and fluffy basmati rice, infused with delicious spices and cooked to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups uncooked basmati rice
  • 6 pieces chicken thighs
  • 1.5 teaspoons mixed herbs (Italian seasoning or herb de Provence)
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 cup onion, chopped any type of onion is fine
  • 1 tablespoon butter
  • 3 cups low-sodium chicken stock
  • to taste Salt and pepper
  • 0.5 cups green onions, chopped can swap with chives, parsley, or coriander

Method
 

Preparation
  1. In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper.
  2. Rinse the rice until the water runs clear and set aside.
  3. In a larger bowl, coat the chicken thighs with the seasoning mixture, setting aside about a teaspoon for later.
Cooking
  1. Heat olive oil in a pan over medium-high heat, add the chicken skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set it aside.
  2. Sauté the chopped onions in the hot oil until soft and translucent. Add butter and stir until it melts.
  3. Toss in the rinsed rice and toast for 1-2 minutes; just don’t let it stick!
  4. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Be sure to scrape the bottom of the pan.
  5. Taste and adjust seasoning as desired.
  6. Arrange the chicken thighs on top of the rice. Cover with a lid and reduce heat to low-medium. Cook for about 15-20 minutes depending on the rice type.
  7. Once done, the rice should be tender and fluffy.
  8. Garnish with chopped green onions and let it stand for another 3 minutes. Fluff the rice with a fork and serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze for up to 3 months. Add a splash of chicken stock or water when reheating to keep the rice moist.