Shabbat Chicken and Rice All in One
Transform your Shabbat dinner routine with this comforting, one-pot Shabbat Chicken and Rice All in One recipe! Juicy, golden-brown chicken thighs are simmered alongside fluffy, perfectly seasoned long-grain white rice, aromatic vegetables, and warm spices like paprika, turmeric, and thyme. This hearty dish is effortlessly cooked in a single pot, blending savory flavors with minimal cleanup, making it perfect for busy evenings or special family gatherings. The addition of chicken broth ensures the rice absorbs every bit of deliciousness, while a sprinkle of fresh parsley adds a final burst of color and freshness. With just 15 minutes of prep time and an hour of cooking, this easy and flavorful recipe will become your go-to option for a wholesome Shabbat meal that’s sure to impress!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the chicken thighs skin-side down in the pot and sear for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and diced celery. Cook for 5 minutes, stirring occasionally, until the vegetables soften and start to become fragrant.
Add the minced garlic, paprika, turmeric, thyme, and the remaining 1/2 teaspoon of salt. Stir and cook for 1 minute to toast the spices.
Pour in the rice and stir to coat the grains in the oil and spices, cooking for 1-2 minutes.
Slowly add the chicken broth to the pot, scraping the bottom to release any browned bits. Bring the mixture to a simmer.
Return the chicken thighs to the pot, nestling them into the rice and vegetable mixture. Ensure the chicken is mostly submerged in the broth.
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 40-45 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is fully cooked with an internal temperature of 165°F (75°C).
Remove the pot from heat and let it rest for 5-10 minutes before uncovering.
Fluff the rice gently with a fork and garnish with chopped parsley if desired.
Serve hot and enjoy your Shabbat Chicken and Rice All in One!
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 16.3 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4502 mg | 96% | |
*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.
