Onion Y Chicken and Rice
Elevate your weeknight dinner routine with this one-pan wonder: Onion Y Chicken and Rice. This comforting recipe combines tender, golden-seared chicken thighs with fragrant, caramelized onions and perfectly fluffy long-grain rice, all infused with the warm spices of cumin and paprika. Simmered together in a rich chicken broth, this dish bursts with flavor in every bite while offering the convenience of minimal cleanup. The buttery, onion-forward base adds a deep, savory sweetness, making it a true standout among classic chicken and rice recipes. Serve it straight from the pan, garnished with fresh parsley for a pop of color, and enjoy a hearty meal that’s as satisfying as it is simple to prepare. Perfect for a family dinner or meal prep, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 large White onions
- 4 pieces Garlic cloves
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Peel and thinly slice the onions. Mince or crush the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear on both sides until golden brown, about 3-4 minutes per side. Transfer to a plate and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and butter. Once melted, add the sliced onions and cook over medium heat, stirring occasionally, until they are golden brown and caramelized, about 10-12 minutes.
Stir in the minced garlic, ground cumin, and paprika. Cook for 1 minute until fragrant.
Add the rice to the pan and stir well to coat the grains in the onion mixture. Toast the rice for 2 minutes, stirring frequently.
Pour in the chicken broth and stir to combine. Return the seared chicken thighs to the pan, skin side up. Reduce the heat to low, cover the pan with a lid, and let it simmer for 25-30 minutes, or until the rice is fully cooked and has absorbed the liquid.
Check the seasoning and adjust with more salt and pepper if needed.
Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 7607 mg | 331% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 21.9 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 354 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2900 mg | 62% | |
*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.
