One-Pot Chicken and Rice
This easy American rice dish is ready in about 35 minutes and makes 4 servings. Chicken thighs, long grain rice and onion carry the flavour. The cooking is mostly searing and sautéing. With 32 g of protein per serving (about 445 calories), it is a filling option.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 445 kcal
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Ingredients
For 4 servings
- 800 gchicken thighs
- 300 glong grain rice
- 1onion
- 3 clovesgarlic
- 600 mlchicken broth
- 1 tsppaprika
- 1 tspsalt
- 1 pinchblack pepper
- 2 tbspolive oil
Instructions
- Season the chicken thighs with paprika, salt, and black pepper on both sides.
- Heat olive oil in a large pot over medium-high heat. Sear the chicken thighs skin-side down for 4 minutes until golden, then flip and sear 2 more minutes. Remove and set aside.
- In the same pot, sauté diced onion for 3 minutes, then add minced garlic and cook 1 minute more.
- Add the rice to the pot and stir for 1 minute to toast. Pour in the chicken broth and bring to a boil.
- Nestle the chicken thighs on top of the rice, reduce heat to low, cover, and cook for 20 minutes until the rice is tender and chicken is cooked through. Let rest 5 minutes before serving.
Nutrition per serving
- Calories
- 445 kcal
- Protein
- 32 g
- Fat
- 14 g
- Carbs
- 48 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Rice
- In cookbook: Budget-Friendly Meals
