Frugal Gourmet Chicken
Discover the ultimate budget-friendly comfort food with this Frugal Gourmet Chicken recipe, a hearty one-pot dish that combines tender, golden-seared bone-in chicken thighs with a richly seasoned tomato-based sauce. Infused with the warm flavors of garlic, paprika, and Italian herbs, this flavorful entrée is perfectly paired with fluffy white rice, making it a satisfying and affordable meal for the entire family. With simple pantry staples like canned diced tomatoes and chicken broth, this recipe is ideal for weeknight dinners or meal prepping on a budget. Ready in under an hour, it’s a no-fuss, economical option that doesn’t skimp on flavor—serve with a sprinkle of fresh parsley for an elegant finishing touch!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 piece medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 1 14-ounce can canned diced tomatoes (with juices)
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice, uncooked
- 1.5 cups water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt, pepper, and paprika on both sides.
Place the chicken thighs skin-side down in the skillet and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and scrape any browned bits from the bottom of the skillet.
Add the canned diced tomatoes (with juices), Italian seasoning, paprika, salt, and black pepper. Stir to combine.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 20 minutes.
While the chicken is simmering, rinse the uncooked rice under cold water to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
Once the chicken is fully cooked (internal temperature reaches 165°F/74°C), remove the lid and let simmer uncovered for 5 more minutes to thicken the sauce.
Serve the chicken over the cooked rice, spooning the tomato-based sauce on top.
Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 934 mg | 41% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 733 mg | 16% | |
*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.
