$five.82 recipe / $1.46 serving
You guys know how a lot I enjoy my 1 pot meals. They’re straightforward, cozy, and generally satisfying. This Chicken and Rice 1 pot meal is sort of a mash-up of two of my other favored recipes, Cajun Sausage and Rice and Mushroom Rice, and it is surely moving to the leading of my list of favorites. The rice is wealthy and flavorful, the chicken is super tender, and the entire dish comes collectively pretty much effortlessly.
What’s in Chicken and Rice?
This super easy dish incorporates juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and extended grain white rice cooked in vegetable broth. Mainly because you cook almost everything in 1 pot from commence to finish, no flavors are lost. Each and every bite is packed with wealthy and scrumptious flavor.
Can I Use Chicken Breasts?
I hugely recommend sticking to chicken thighs for this recipe due to the fact chicken breasts can have a tendency to dry out a bit with the double cook (sear very first, steam with rice second), and the fattier chicken thighs make the dish good and wealthy. It can be completed, but it surely will not be as juicy or tender as chicken thighs. And whichever you use, make positive it is boneless due to the fact bone-in chicken desires extra time to cook and may possibly not cook via by the time the rice is completed.
What Else Can I Add to Chicken and Rice?
If you want to add some vegetables to the pot, I would attempt adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms immediately after the chicken and just before the onions.
What to Serve with Chicken and Rice?
Due to the fact I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I consider roasted broccoli is the fantastic side due to the fact the roasted flavor matches the coziness of the chicken and rice, plus the easy flavor does not compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a easy side salad.
One particular Pot Chicken and Rice
This hearty and scrumptious chicken and rice combines wealthy and flavorful rice with properly seasoned chicken or an straightforward 1 pot meal.
Servings: four
- two tsp paprika ($.20)
- 1 tsp dried oregano ($.ten)
- 1 tsp dried thyme ($.ten)
- 1/two tsp garlic powder ($.05)
- 1/two tsp onion powder ($.05)
- 1/four tsp salt ($.02)
- 1/four tsp pepper ($.02)
- 1.25 lbs. boneless, skinless chicken thighs (four-five thighs) ($four.23)
- two Tbsp cooking oil, divided ($.08)
- 1 yellow onion, diced ($.32)
- 1 cup extended-grain white rice (uncooked) ($.32)
- 1.75 cups vegetable broth ($.23)
- 1 Tbsp chopped parsley (optional garnish) ($.ten)
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Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a smaller bowl. Coat each sides of the chicken thighs in the seasoning mix.
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Add 1 Tbsp cooking oil to a deep skillet and heat more than medium. When hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a couple of minutes on every side, or till properly browned. The chicken does not want to be cooked via at this point.
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Eliminate the browned chicken to a clean plate. Minimize the heat to medium-low, add an extra 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about five minutes, or till softened. Enable the moisture from the onion to dissolve the browned bits from the skillet as you stir.
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Add the uncooked rice to the skillet and continue to sauté for 1-two minutes extra to toast the rice.
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Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
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Return the chicken to the skillet, setting it on leading of the rice. Spot a lid on the skillet, turn the heat up to medium-higher, and enable the broth to come up to a complete boil.
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When boiling, turn the heat down to low and let the chicken and rice continue to simmer more than low, with out lifting the lid or stirring, for 20 minutes. Immediately after 20 minutes, turn off the heat and let it rest, with out lifting the lid, for an extra five minutes.
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Lastly, eliminate the lid and fluff the rice about the chicken. Garnish with chopped parsley, if preferred, then serve and delight in!
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Serving: 1 serving ・ Calories: 421 kcal ・ Carbohydrates: 42 g ・ Protein: 31 g ・ Fat: 13 g ・ Sodium: 688 mg ・ Fiber: two g
Nutritional values are estimates only. See our complete nutrition disclaimer right here.
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How to Make Chicken and Rice – Step by Step Photographs
Combine two tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/four tsp pepper in a bowl. Coat each sides of 4 or 5 boneless, skinless chicken thighs with the seasoning mix.
Heat 1 Tbsp cooking oil in a deep skillet more than medium. When hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about 5 minutes on every side, or till properly browned. The chicken does not want to be completely cooked at this point, just properly browned on the surface. When the chicken cooks, dice a yellow onion.
Eliminate the browned chicken to a clean plate. Minimize the heat to medium-low, then add an additional 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion till soft, enabling the moisture from the onion to dissolve the browned bits from the bottom of the skillet.
Add 1 cup of uncooked extended-grain white rice to the skillet. Continue to sauté with the onion for 1-two minutes to slightly toast the rice. You really should hear it crackling and popping.
Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that could stay stuck to the bottom of the skillet.
Return the chicken thighs to the skillet, putting them on leading of the rice. Spot a lid on the skillet, turn the heat up to medium-higher, and enable the broth to come up to a boil. When it reaches a complete boil, turn the heat down to low and let it continue to simmer on low, with out lifting the lid or stirring, for 20 minutes.
Immediately after simmering on low for 20 minutes, turn off the heat and let it rest for 5 minutes with out lifting the lid. Immediately after resting, it really should appear like the above photo.
Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the leading though simmering). Garnish with chopped parsley and serve!
