Chicken Shrimp and Rice
Dive into a mouthwatering blend of flavors with this Chicken Shrimp and Rice recipe—a hearty one-pot meal that brings together tender chicken thighs, succulent shrimp, and fragrant long-grain rice simmered in a savory medley of spices. Perfectly seasoned with paprika, cumin, and thyme, this dish is elevated by the addition of sautéed onions, bell peppers, and garlic, creating a symphony of vibrant, aromatic tastes. Finished off with a garnish of fresh parsley, this comforting recipe is as visually stunning as it is delicious. Ready in under an hour, it’s a versatile and satisfying option for weeknight dinners or casual entertaining. Whether you’re craving bold spices or a protein-packed meal, this easy Chicken Shrimp and Rice dish is sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 pound shrimp, peeled and deveined
- 2 cups long-grain rice
- 3 cups chicken broth
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with half the salt, black pepper, paprika, and cumin on both sides.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken to the skillet and cook for 4-5 minutes per side, until browned. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion, bell pepper, and minced garlic for about 3-4 minutes until softened.
Stir in the uncooked rice, remaining paprika, cumin, thyme, and the other half of the salt. Cook for 1-2 minutes, allowing the rice to lightly toast.
Pour in the chicken broth, stirring to combine, and bring the mixture to a simmer.
Nestle the browned chicken thighs into the rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it cook for 20 minutes.
While the rice and chicken cook, season the shrimp with a pinch of salt and pepper.
After 20 minutes, uncover the skillet and arrange the shrimp on top of the rice and chicken.
Cover the skillet again and cook for an additional 8-10 minutes, until the shrimp are pink and opaque and the rice is tender.
Remove the skillet from the heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1453 mg | 484% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.7 g | ||
| Protein | 251.3 g | 503% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 425 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3577 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
