Description
A simple and comforting one-pot meal that blends the flavors of chicken and rice perfectly, ideal for busy weeknights.
Ingredients
Scale
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ tsp mixed herbs (or Italian seasoning or herb de Provence)
- 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 to garnish
Instructions
- In a small bowl, mix together the smoked paprika, mixed herbs, onion powder, garlic powder, salt, and pepper.
- Rinse the basmati rice under cold water until the water runs clear, then set aside.
- Coat the chicken thighs with the seasoning mix.
- Heat the olive oil in a pot over medium-high heat. Sear the chicken thighs on each side until golden brown, then set aside.
- In the same pot, sauté the chopped onions until soft, then add the butter and melt.
- Toast the rinsed rice in the pot for 1-2 minutes, stirring frequently.
- Pour in the chicken stock and add the reserved seasoning mix. Stir well and deglaze the pot.
- Place the chicken on top of the rice, cover the pot, and cook on low to medium heat for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Garnish with green onions, let it stand for 3 minutes, fluff the rice, and serve hot.
Notes
You may substitute chicken thighs with chicken breasts for a leaner option. Rinse the rice to avoid stickiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg