Downhome Chicken and Rice

Savor the comforting flavors of the South with this Downhome Chicken and Rice recipe—a one-pot wonder that combines tender, juicy chicken thighs with perfectly seasoned, fluffy rice. Infused with the bold flavors of paprika, garlic, and a blend of sautéed onion, celery, and carrot, this dish is as wholesome as it is hearty. The chicken is beautifully browned, then slow-cooked alongside long-grain rice and a splash of chicken broth, creating a savory, aromatic base that will have your kitchen smelling irresistible. Best of all, it comes together in under an hour, making it a perfect weeknight dinner solution. Garnish with fresh parsley for a pop of color and freshness, and serve this timeless classic to warm hearts and fill bellies. Keywords: chicken and rice recipe, one-pot chicken recipe, Southern comfort food, easy weeknight dinner, hearty family meals.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 1 large carrot, peeled and diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 piece bay leaf
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Pat the chicken thighs dry with paper towels. Season them on both sides with salt, pepper, paprika, and garlic powder.

Step 2

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 5-6 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, reduce the heat to medium. Add the diced onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the rice to the skillet and stir to coat in the oil and vegetable mixture. Let it toast slightly for 1-2 minutes.

Step 6

Pour in the chicken broth and add the bay leaf. Stir to combine, then nestle the chicken thighs back into the skillet, skin side up. Bring the mixture to a simmer.

Step 7

Reduce the heat to low, cover the skillet with a lid, and let it cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).

Step 8

Once done, remove the bay leaf, and fluff the rice gently with a fork. Serve warm, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(1450.9g)

Amount per serving	% Daily Value*
Calories	1686.7

Total Fat 122.0g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 4123.9mg	0%
Total Carbohydrate 35.1g	0%
Dietary Fiber 8.9g	0%
Total Sugars 13.4g
Protein 119.4g	0%

Vitamin D 0IU	0%
Calcium 258.8mg	0%
Iron 9.9mg	0%
Potassium 2489.8mg	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: 64.0%

Protein: 27.8%

Carbs: 8.2%