Holy Chicken and Rice
Bold, flavorful, and irresistibly comforting, "Holy Chicken and Rice" is your next go-to one-pot wonder! This easy-to-make recipe features succulent seared chicken thighs nestled in a bed of fragrant rice infused with aromatic spices like cumin, paprika, and turmeric. With the richness of chicken broth and a pop of zesty freshness from parsley and lemon, this dish offers a perfect balance of hearty and bright flavors. Ready in under an hour, it's ideal for busy weeknights yet impressive enough for weekend gatherings! Serve this satisfying crowd-pleaser straight from the skillet for a warm, inviting meal that your family will adore. Keywords: chicken and rice recipe, one-pot meal, aromatic spices, easy dinner idea, hearty chicken recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley, chopped
- 1 large lemon, cut into wedges (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Sear the chicken thighs in the hot oil for 3-4 minutes per side, until golden brown. Once seared, remove the chicken and set aside (they will finish cooking later).
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan.
Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened.
Stir in the minced garlic, ground cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
Pour the rice into the skillet and stir until the rice is fully coated in the spice mixture.
Add the chicken broth and 0.5 teaspoon of salt to the skillet, ensuring the liquid is well mixed with the rice.
Nestle the chicken thighs back into the skillet on top of the rice mixture.
Cover the skillet with a lid and bring to a simmer over medium heat. Once simmering, reduce the heat to low and let cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature of 165°F/74°C).
When done, remove the skillet from the heat and let rest, covered, for 5 minutes.
Sprinkle the dish with freshly chopped parsley and serve with lemon wedges on the side for a pop of citrus.
Enjoy your Holy Chicken and Rice!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.6 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 625 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.
