Simple Chicken and Rice with a Kick
Elevate your weeknight dinner routine with this flavorful recipe for Simple Chicken and Rice with a Kick! This one-pot wonder pairs tender, juicy bone-in chicken thighs with fragrant long-grain white rice, all simmered in a bold, smoky blend of spices like smoked paprika, cumin, and chili powder. A touch of cayenne pepper adds just the right amount of heat, while tomatoes and chicken broth create a rich, saucy base. Finished with optional fresh cilantro for a burst of freshness, this dish is easy to prepare in under an hour and perfect for satisfying cravings for something hearty yet exciting. Ideal for quick dinners or meal prep, this chicken and rice recipe is a sure-fire crowd-pleaser with a spicy twist!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup diced tomatoes (canned)
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium-high heat.
Pat the chicken thighs dry with paper towels, then season with salt and black pepper on both sides.
Add the chicken thighs to the skillet, skin-side down. Sear for 4-5 minutes on each side, or until golden brown. Remove from skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the long-grain white rice, smoked paprika, cayenne pepper, ground cumin, and chili powder. Toast the rice and spices for 2 minutes, stirring frequently.
Pour in the chicken broth and diced tomatoes. Stir to combine, scraping the bottom of the skillet to deglaze any browned bits.
Return the chicken thighs to the skillet, nestling them into the rice mixture. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Once done, remove from heat and let the skillet rest for 5 minutes with the lid on.
Garnish with fresh chopped cilantro (optional). Serve hot and enjoy your Simple Chicken and Rice with a Kick!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.9 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2365 mg | 50% | |
*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.
