Description
This One Pot Chicken and Rice recipe is a flavorful and comforting meal that combines tender chicken thighs with aromatic basmati rice cooked together in a single pot. Seasoned with smoked paprika, mixed herbs, and garlic and onion powders, this dish is easy to prepare with minimal cleanup and perfect for a wholesome family dinner.
Ingredients
Chicken and Seasoning
- 6 chicken thighs
- 1½ tsp mixed herbs (or substitute with Italian seasoning or herb de Provence)
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Rice and Cooking
- 1½ cups uncooked basmati rice
- 2 Tbsp olive oil
- 1 cup chopped onion (any variety)
- 1 Tbsp butter
- 3 cups low sodium chicken stock
Garnish
- ½ cup green onions, chopped (substitute with chives, parsley, or coriander if desired)
Instructions
- Mix spices: In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Stir well to blend the seasoning evenly. Rinse the basmati rice under cold water until the water runs clear to remove excess starch and set aside.
- Marinate chicken: Place the chicken thighs in a large bowl and add the seasoning mix, reserving about one teaspoon for later. Toss the chicken to ensure it is thoroughly coated with the spices, then set aside for a few minutes to marinate.
- Sear chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Carefully add the chicken thighs skin side down and sear for about 3 minutes on each side until they develop a golden brown crust. Remove the chicken from the pot and place it on a plate; set aside. If there is excess oil in the pot, blot it with a kitchen towel before proceeding.
- Add rice: In the same pot with the residual oil, sauté chopped onions over medium heat until soft and translucent. Add the butter and stir until it melts. Then add the rinsed rice and toast it for 1-2 minutes, stirring frequently to prevent sticking. Pour in the chicken stock, add the reserved seasoning, and stir to combine. Use a spoon to scrape and deglaze the bottom of the pot to prevent burning. Taste the liquid and adjust salt and pepper as needed.
- Add chicken and cook: Arrange the seared chicken thighs on top of the rice in the pot. Cover with a lid and reduce the heat to low-medium. Let it cook gently for about 15 to 20 minutes, or until the rice is tender, fluffy, and the liquid has been absorbed.
- Serve: Once cooked, garnish the rice with chopped green onions. Cover the pot again and let it stand off the heat for 3 minutes to allow flavors to meld. Fluff the rice with a fork, serve hot, and enjoy your hearty one pot chicken and rice meal!
Notes
- You can substitute the mixed herbs with Italian seasoning or herb de Provence according to your preference.
- Any type of onion can be used; yellow, white, or red onions will all work well.
- Blotting excess oil after searing the chicken helps reduce greasiness since the chicken will release additional fat while cooking.
- Make sure to rinse the basmati rice thoroughly to prevent it from becoming sticky or gummy.
- Adjust the seasoning after adding the stock to ensure the rice is perfectly flavored before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
