Simple Chicken and Rice Another Recipe

Elevate your weeknight dinners with this hearty and flavorful "Simple Chicken and Rice Another Recipe." This one-pot wonder combines tender, seared chicken thighs with perfectly cooked, aromatic long-grain white rice, infused with the warm, earthy flavors of paprika and thyme. A savory blend of sautéed onion, garlic, and chicken broth ties everything together, making every bite irresistibly comforting. Ready in just 50 minutes with minimal prep, this family-friendly dish is a breeze to make and creates minimal cleanup. Garnish with fresh parsley for a pop of color and freshness, and serve it warm for a satisfying, wholesome meal. Perfect for busy weeknights or cozy weekends, this dish is sure to become a staple in your recipe rotation. Keywords: chicken and rice recipe, one-pot chicken dinner, easy chicken thighs recipe, quick weeknight meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 medium onion
• 2 pieces garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon ground paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt, black pepper, and paprika. Set aside.

Step 2

Finely dice the onion and mince the garlic cloves.

Step 3

Heat the olive oil in a large skillet or pot over medium-high heat.

Step 4

Sear the chicken thighs in the hot oil, about 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside (they will finish cooking later).

Step 5

In the same skillet, lower the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Stir in the rice and toast it for 1-2 minutes, stirring frequently, until it turns slightly golden.

Step 7

Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate the browned bits. Stir in the dried thyme.

Step 8

Place the chicken thighs back into the skillet, nestling them into the rice. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 20-25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C).

Step 9

Once done, remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the flavors to meld.

Step 10

Garnish with freshly chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1275.4g)

Amount per serving	% Daily Value*
Calories	1468.3

Total Fat 73.3g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 3832.1mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 4.6g	0%
Total Sugars 8.5g
Protein 118.9g	0%

Vitamin D 28IU	0%
Calcium 173.4mg	0%
Iron 9.1mg	0%
Potassium 1788.3mg	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: 45.6%

Protein: 32.9%

Carbs: 21.6%