Country Chicken and Rice
Warm, hearty, and packed with rustic flavor, Country Chicken and Rice is the ultimate comfort food that brings the taste of homemade goodness to your table. This one-pot wonder features golden-seared bone-in chicken thighs nestled on a bed of fluffy, savory rice infused with aromatic vegetables, garlic, and herbs like thyme and paprika. The dish comes together with a rich chicken broth that ensures every bite is tender and satisfying. Perfect for busy weeknights or a cozy family dinner, this recipe is as easy as it is delicious, requiring just 15 minutes of prep time and a single skillet for minimal cleanup. Garnished with fresh parsley, this homestyle classic combines convenience and down-to-earth flavor for a meal that’s guaranteed to please.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs on both sides with salt and black pepper.
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the rice, dried thyme, paprika, and a pinch of salt. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle boil.
Nestle the browned chicken thighs back into the skillet on top of the rice and vegetables, skin-side up. Cover with a lid and reduce the heat to low.
Simmer on low heat for 30 minutes, or until the rice is tender and has absorbed the broth, and the chicken is cooked through (internal temperature of 165°F).
Remove the skillet from the heat and let it rest, covered, for 5 minutes.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 626 mg | 13% | |
*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.
