One pot chicken and rice
Best believe, this one-pot chicken and rice recipe is sure to become a family favorite. It is easy, quick and delicious.
Ingredients
Basmati rice, chicken thighs, mixed herbs, smoked paprika, onion powder, garlic powder, olive oil, onions (chopped), butter, chicken stock., salt, pepper, green onions, chives, parsley or coriander (For garnishing)
Recipe
Add paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper to a small mixing bowl and stir to blend. Put the rice in a colander and rinse it until the water is crystal clear.
In a larger bowl, combine the chicken thighs with the seasoning, reserving about a teaspoon for later. Chicken should be thoroughly covered after mixing.
Olive oil should be heated to a medium-high heat, then the chicken should be carefully added, skin side down, and fried for about 3 minutes on each side, or until golden brown. Take the chicken out and set aside on a platter.
Add the butter and whisk until it is melted after cooking the chopped onions in the heated oil until they are tender and transparent. Add the rinsed rice and toss to combine. Toast for a minute or two, stirring frequently to prevent sticking.
Add the saved seasoning to the rice before adding the chicken stock and stirring to mix. While stirring, scrape the pan’s bottom to deglaze the bottom of the pan.
As a result, the rice won’t burn when cooking. Now, taste and add additional seasoning as desired.
Depending on the type of rice you’re using, arrange the chicken thighs over the rice in the pot, cover it with the lid, and cook on low-medium heat for 15 to 20 minutes. When the rice is finished cooking, it will be soft, fluffy, and the water will have been absorbed as well.
Add chopped green onions as a garnish, cover the rice, and let it stand for an additional three minutes.