Description
This delicious One Pot Chicken and Rice recipe features tender skinless chicken thighs cooked with fragrant basmati rice and a blend of smoked paprika, mixed herbs, and savory spices. Cooked all in one skillet, this hearty and flavorful dish is perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Chicken
- 6 skinless chicken thighs
Rice
- 1½ cups uncooked basmati rice
Liquids and Oils
- 3 cups low sodium chicken stock
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables
- 1 cup chopped onion
Seasonings
- 1½ tsp mixed herbs
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the spice mixture: In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper. Mix well and set aside.
- Rinse the rice: Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside after rinsing.
- Season the chicken: Pat the skinless chicken thighs dry, then evenly coat them with the prepared spice mixture on all sides to ensure flavor penetration.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken thighs in the pan and sear for about 3 minutes on each side until they develop a golden brown crust. This step locks in juices and adds depth of flavor.
- Sauté the onions: Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onions and sauté until they become soft and translucent, releasing their natural sweetness.
- Toast the rice: Add butter to the skillet with the sautéed onions, then incorporate the rinsed basmati rice. Stir and toast the rice for 1 to 2 minutes to enhance its nutty flavor.
- Add liquids and seasoning: Pour in the low sodium chicken stock and stir in the remaining seasoning mixture. Mix well to distribute the flavors evenly.
- Simmer until done: Place the seared chicken thighs on top of the rice in the skillet. Cover with a lid and reduce heat to low-medium. Let it cook for 15 to 20 minutes until the rice is tender and the chicken is fully cooked through.
Notes
- Rinsing basmati rice helps to keep the grains separate and fluffy after cooking.
- Use skinless chicken thighs for juiciness without excess fat.
- Adjust seasoning to taste, especially salt depending on the sodium content of your chicken stock.
- If using a different cut of chicken, adjust cooking times accordingly.
- Make sure to cover the skillet tightly to trap steam and cook the rice properly.
