One-Pot Chicken and Rice

Recipe Credit: The Dinner Bite

Ingredients

For the Chicken

• 6 chicken thighs
• 1½ tsp mixed herbs
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Rice

• 1½ cups uncooked basmati rice
• 1 cup onion, chopped
• 1 tbsp butter
• 3 cups chicken stock
• ½ cup chopped coriander or parsley (for garnish)

Method

1. Prepare the Seasoning

   • In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well.

2. Rinse the Rice

   • Rinse the basmati rice under cold water until the water runs clear. Set aside.

3. Season the Chicken

   • Place the chicken thighs in a large bowl and coat them evenly with the seasoning mix, reserving about a teaspoon for later use.

4. Sear the Chicken

   • Heat olive oil in a large pot over medium-high heat.
   • Carefully place the chicken, skin-side down, and sear for about 3 minutes on each side until golden brown.
   • Remove the chicken from the pot and set aside.

5. Cook the Rice

   • In the same pot, sauté the chopped onions in the remaining oil until soft and translucent.
   • Add the butter and stir until melted.
   • Stir in the rinsed rice and toast for 1-2 minutes, ensuring it doesn’t stick to the bottom.
   • Pour in the chicken stock, add the reserved seasoning, and stir to combine.
   • While stirring, scrape the bottom of the pan to deglaze and prevent burning.
   • Taste and adjust seasoning if needed.

6. Cook the Chicken and Rice Together

   • Arrange the seared chicken thighs over the rice.
   • Cover the pot with a lid and cook on low-medium heat for 15-20 minutes (cooking time may vary depending on the type of rice used).
   • The rice should be tender, fluffy, and fully absorb the liquid when done.

7. Garnish and Serve

   • Sprinkle chopped green onions or fresh coriander/parsley over the rice.
   • Cover the pot and let it rest for 3 minutes before serving.