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One Pot Chicken and Rice

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A budget-friendly one-pot meal combining tender chicken thighs and fluffy basmati rice, packed with flavor and perfect for busy weeknights.

Ingredients

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  • 1½ cups uncooked basmati rice
  • 6 chicken thighs
  • 1½ tsp mixed herbs (or Italian seasoning)
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 Tbsp olive oil
  • 1 cup onion, chopped
  • 1 Tbsp butter
  • 3 cups low sodium chicken stock
  • Salt and pepper to taste
  • ½ cup green onions for garnish

Instructions

  1. In a small mixing bowl, combine the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper.
  2. Rinse the basmati rice under cold water until it runs clear, then set aside.
  3. Coat each chicken thigh in the seasoning mixture, reserving about a teaspoon for later.
  4. Heat the olive oil in a large pot over medium-high heat. Sear the chicken thighs skin-side down for about 3 minutes on each side until golden brown, then remove them from the pot and set aside.
  5. In the same pot, add the chopped onions and sauté until they become soft and translucent. Then, add the butter and let it melt.
  6. Stir in the rinsed rice, toasting it for about a minute to enhance its flavor.
  7. Pour the chicken stock over the rice and sprinkle the reserved seasoning. Stir to combine well.
  8. Arrange the seared chicken thighs on top of the rice. Cover the pot and reduce the heat to low-medium. Cook for 15 to 20 minutes, until the rice is fluffy and the chicken is cooked through.
  9. Fluff the rice with a fork and garnish with sliced green onions before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of chicken stock or water to prevent drying.

Nutrition

Find it online: https://www.tastysavvy.com/one-pot-chicken-and-rice/