Downhome Chicken and Rice
Savor the comforting flavors of the South with this Downhome Chicken and Rice recipe—a one-pot wonder that combines tender, juicy chicken thighs with perfectly seasoned, fluffy rice. Infused with the bold flavors of paprika, garlic, and a blend of sautéed onion, celery, and carrot, this dish is as wholesome as it is hearty. The chicken is beautifully browned, then slow-cooked alongside long-grain rice and a splash of chicken broth, creating a savory, aromatic base that will have your kitchen smelling irresistible. Best of all, it comes together in under an hour, making it a perfect weeknight dinner solution. Garnish with fresh parsley for a pop of color and freshness, and serve this timeless classic to warm hearts and fill bellies. Keywords: chicken and rice recipe, one-pot chicken recipe, Southern comfort food, easy weeknight dinner, hearty family meals.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 piece bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season them on both sides with salt, pepper, paprika, and garlic powder.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-6 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium. Add the diced onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rice to the skillet and stir to coat in the oil and vegetable mixture. Let it toast slightly for 1-2 minutes.
Pour in the chicken broth and add the bay leaf. Stir to combine, then nestle the chicken thighs back into the skillet, skin side up. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet with a lid, and let it cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Once done, remove the bay leaf, and fluff the rice gently with a fork. Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 13.4 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2490 mg | 53% | |
*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.
