Description
Complete chicken and rice recipe that creates perfect one-pot family dinner with tender chicken, fluffy rice, and vegetables. This easy technique delivers restaurant-quality results using simple ingredients and minimal cleanup.
Ingredients
6 bone-in chicken thighs (2.5 lbs), skin-on 1
1/2 cups long-grain white rice
1 large yellow onion, diced
4 cloves fresh garlic, minced
3 cups chicken broth
2 cups frozen mixed vegetables
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Instructions
Season chicken thighs with salt, pepper, and paprika on both sides
Heat olive oil in large
Dutch oven over medium-high heat
Brown chicken skin-side down for 5-6 minutes until golden, then flip and brown 3-4 minutes more Remove chicken and set aside on plate Add diced onion to same pot and sauté until translucent (3-4 minutes)
Add minced garlic and cook until fragrant (30 seconds)
Add rice and stir to coat with oil and aromatics (1-2 minutes)
Pour in chicken broth and add thyme and garlic powder
Return chicken to pot, skin-side up, and bring to boil
Reduce heat to low, cover, and simmer 25-30 minutes until rice is tender
Add frozen vegetables during last 10 minutes of cooking
Remove from heat and let stand 5 minutes
Garnish with fresh parsley and serve immediately
Notes
Use bone-in chicken for best flavor and moisture
Don’t stir rice during cooking to prevent mushiness
Check chicken reaches 165°F internal temperature
Adjust liquid if rice seems dry during cooking
Store leftovers in refrigerator up to 3 days
Reheat gently with added broth to restore moisture
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 165mg