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One-Pot Chicken and Rice

One-Pot Chicken and Rice

One-Pot Chicken and Rice is an easy, flavorful, and nutritious meal perfect for busy weeknights, requiring minimal cleanup while delivering satisfying comfort food that can be customized to suit a wide array of dietary preferences and tastes. Its simplicity and adaptability make it a staple recipe cherished in kitchens worldwide.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 4

Ingredients
  

  • 2 teaspoons paprika $0.20
  • 1 teaspoon dried oregano $0.10
  • 1 teaspoon dried thyme $0.10
  • ½ teaspoon garlic powder $0.05
  • ½ teaspoon onion powder $0.05
  • ¼ teaspoon salt $0.02
  • ¼ teaspoon pepper $0.02
  • 1.25 pounds boneless skinless chicken thighs (4-5 thighs) ($4.59)
  • 2 tablespoons cooking oil divided ($0.08)
  • 1 yellow onion diced ($0.32)
  • 1 cup uncooked long-grain white rice $0.32
  • 1.75 cups vegetable broth $0.23
  • 1 tablespoon chopped parsley optional garnish ($0.10)

Instructions
 

  • In a small bowl, mix together paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with this seasoning blend. Heat 1 tablespoon of cooking oil in a deep skillet over medium heat. Once the oil is hot and coats the skillet surface, add the chicken thighs and cook for a few minutes on each side until they are nicely browned.
  • The chicken doesn’t need to be fully cooked at this stage. Transfer the browned chicken to a clean plate.
  • Lower the heat to medium-low, add the remaining 1 tablespoon of cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes until softened, stirring occasionally to release the browned bits stuck to the skillet. Next, add the uncooked rice to the skillet and continue to sauté for 1 to 2 minutes to toast the rice lightly.
  • Pour the vegetable broth into the skillet and stir briefly to loosen any remaining browned bits from the bottom. Return the chicken thighs to the skillet, placing them on top of the rice.
  • Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a full boil. Once boiling, reduce the heat to low and let the chicken and rice simmer gently for 20 minutes without lifting the lid or stirring.
  • After 20 minutes, turn off the heat and let the dish rest, still covered, for an additional 5 minutes. Finally, remove the lid, fluff the rice around the chicken with a fork, garnish with chopped parsley if desired, then serve and enjoy!