Chicken Shrimp and Rice

Dive into a mouthwatering blend of flavors with this Chicken Shrimp and Rice recipe—a hearty one-pot meal that brings together tender chicken thighs, succulent shrimp, and fragrant long-grain rice simmered in a savory medley of spices. Perfectly seasoned with paprika, cumin, and thyme, this dish is elevated by the addition of sautéed onions, bell peppers, and garlic, creating a symphony of vibrant, aromatic tastes. Finished off with a garnish of fresh parsley, this comforting recipe is as visually stunning as it is delicious. Ready in under an hour, it’s a versatile and satisfying option for weeknight dinners or casual entertaining. Whether you’re craving bold spices or a protein-packed meal, this easy Chicken Shrimp and Rice dish is sure to impress!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 pound shrimp, peeled and deveined
• 2 cups long-grain rice
• 3 cups chicken broth
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Season the chicken thighs with half the salt, black pepper, paprika, and cumin on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken to the skillet and cook for 4-5 minutes per side, until browned. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion, bell pepper, and minced garlic for about 3-4 minutes until softened.

Step 5

Stir in the uncooked rice, remaining paprika, cumin, thyme, and the other half of the salt. Cook for 1-2 minutes, allowing the rice to lightly toast.

Step 6

Pour in the chicken broth, stirring to combine, and bring the mixture to a simmer.

Step 7

Nestle the browned chicken thighs into the rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it cook for 20 minutes.

Step 8

While the rice and chicken cook, season the shrimp with a pinch of salt and pepper.

Step 9

After 20 minutes, uncover the skillet and arrange the shrimp on top of the rice and chicken.

Step 10

Cover the skillet again and cook for an additional 8-10 minutes, until the shrimp are pink and opaque and the rice is tender.

Step 11

Remove the skillet from the heat and let it rest, covered, for 5 minutes.

Step 12

Fluff the rice with a fork, garnish with chopped parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2320.4g)

Amount per serving	% Daily Value*
Calories	2458.5

Total Fat 99.3g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1452.8mg	0%
Sodium 5303.8mg	0%
Total Carbohydrate 139.9g	0%
Dietary Fiber 7.9g	0%
Total Sugars 11.7g
Protein 251.3g	0%

Vitamin D 31.8IU	0%
Calcium 424.7mg	0%
Iron 16.0mg	0%
Potassium 3576.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 40.9%

Carbs: 22.8%