Description
A simple and flavorful one-pan chicken and rice dish featuring seared bone-in chicken thighs cooked with aromatic spices, garlic, onions, and tender white rice simmered in chicken broth. This easy recipe yields a comforting meal with minimal cleanup, perfect for a hearty weeknight dinner.
Ingredients
Scale
Chicken
- 4 bone-in, skinless chicken thighs (or 4 chicken breasts)
Rice Mixture
- 1 1/2 cups long-grain white rice, uncooked
- 2 1/2 cups chicken broth
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
Seasonings
- 1 tsp paprika
- 1/2 tsp ground turmeric (optional)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Optional
- 1/2 cup frozen peas (for added color and nutrition)
Instructions
- Sear the chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and thyme. Add the chicken to the pan and sear each side for 3-4 minutes until lightly browned but not fully cooked. Remove the chicken and set aside.
- Prepare the rice mixture: In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until softened and fragrant. Add the uncooked rice and cook for another 2 minutes, stirring to coat the rice with oils and seasonings.
- Add liquid and seasonings: Pour in the chicken broth and stir in turmeric if using. Bring the mixture to a gentle simmer.
- Assemble the dish: Return the seared chicken to the skillet, placing it on top of the rice evenly. Cover with a lid or aluminum foil to trap steam.
- Cook the rice and chicken: Reduce the heat to low and let everything simmer gently for 35-40 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C). Avoid lifting the lid during cooking to maintain steam.
- Add peas and serve: Optional: Add frozen peas in the last 10 minutes of cooking for extra color and flavor. Once done, fluff the rice with a fork, serve the chicken and rice hot, and enjoy your meal.
Notes
- Bone-in, skinless chicken thighs provide more flavor and stay moist during cooking, but chicken breasts can be used as a leaner alternative.
- Do not lift the lid while the rice cooks, as steam is essential for proper cooking.
- Adding frozen peas towards the end adds nutrition and color but can be omitted if desired.
- Check the internal temperature of the chicken to ensure food safety, aiming for 165°F (74°C).
- This dish can be customized with different herbs or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
