One Pot Roast Chicken And Rice Recipe
When I gave this One Pot Roast Chicken and Rice recipe a try, I immediately knew it was a keeper. The hearty mix of tender chicken thighs, perfectly seasoned rice, and warm spices created an irresistible medley of flavors. I loved how it all came together in a single pot, sparing me from a pile of dishes afterward.
Ingredients
- 6 boneless skinless chicken thighs
- 1 ½ cups long-grain white rice
- 3 cups vegetable broth
- 1 medium yellow onion diced
- 2 tablespoons cooking oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- Combine paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper in a bowl. Rub the mix over both sides of your chicken thighs for maximum flavor. This quick step ensures every bite of chicken is perfectly spiced.
- Heat one tablespoon of oil in a deep skillet over medium heat. Add the seasoned chicken thighs and cook for 4–5 minutes on each side until golden brown. Remove the chicken and set it aside. Don’t worry about the chicken being fully cooked yet; it finishes with the rice later.
- Lower the heat slightly and add another tablespoon of oil to the skillet. Toss in your diced onion and sauté for 5 minutes until soft and translucent. Stir occasionally to scrape up the browned bits for extra flavor.
- Add the uncooked rice to the skillet and stir it gently with the onion. Toasting the rice for 1–2 minutes not only enhances flavor but also helps it stay more defined and less mushy.
- Pour vegetable broth into the skillet and stir to distribute all the flavors evenly. Nestle the browned chicken thighs on top of the rice mixture. Cover the skillet with a lid and bring it to a gentle boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low. Simmer the pot for 20 minutes without lifting the lid (it’s tempting, but resist!). After simmering, turn off the heat and allow it to rest for 5 minutes to give the rice time to absorb the final bits of flavor. Finally, fluff the rice with a fork and serve.
Notes
- Choose the Right Cut of Chicken: Stick with chicken thighs for guaranteed juiciness. If you prefer chicken breasts, make sure not to overcook to avoid dryness. Thighs also add extra flavor as they release more natural juices into the dish.
- Resist Peeking: Once you’ve added the broth and covered the pot, keep the lid on! This ensures your rice cooks evenly and comes out fluffy. Lifting the lid too early lets steam escape, which can lead to unevenly cooked rice.
- Adjust Seasoning: Taste the finished dish and adjust salt, pepper, or any herbs according to your preference before serving. A squeeze of fresh lemon juice or a sprinkle of fresh herbs can enhance the final flavors beautifully.