Simple Chicken and Rice Another Recipe
Elevate your weeknight dinners with this hearty and flavorful "Simple Chicken and Rice Another Recipe." This one-pot wonder combines tender, seared chicken thighs with perfectly cooked, aromatic long-grain white rice, infused with the warm, earthy flavors of paprika and thyme. A savory blend of sautéed onion, garlic, and chicken broth ties everything together, making every bite irresistibly comforting. Ready in just 50 minutes with minimal prep, this family-friendly dish is a breeze to make and creates minimal cleanup. Garnish with fresh parsley for a pop of color and freshness, and serve it warm for a satisfying, wholesome meal. Perfect for busy weeknights or cozy weekends, this dish is sure to become a staple in your recipe rotation. Keywords: chicken and rice recipe, one-pot chicken dinner, easy chicken thighs recipe, quick weeknight meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt, black pepper, and paprika. Set aside.
Finely dice the onion and mince the garlic cloves.
Heat the olive oil in a large skillet or pot over medium-high heat.
Sear the chicken thighs in the hot oil, about 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside (they will finish cooking later).
In the same skillet, lower the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the rice and toast it for 1-2 minutes, stirring frequently, until it turns slightly golden.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Stir in the dried thyme.
Place the chicken thighs back into the skillet, nestling them into the rice. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).
Once done, remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.5 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1788 mg | 38% | |
*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.
