Description
This one-pot meal features tender, seasoned chicken thighs resting on a bed of fluffy basmati rice, cooked to perfection in savory chicken stock. A perfect balance of flavors with the freshness of herbs and the richness of the chicken – simple, flavorful, and easy to make for a weeknight dinner.
Ingredients
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1½ cups uncooked basmati rice
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6 chicken thighs (skin-on, or boneless skinless)
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1 ½ tsp mixed herbs (or Italian seasoning)
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2 tsp smoked paprika
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1 tsp onion powder
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1 tsp garlic powder
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2 tbsp olive oil
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1 cup onion, chopped (any type of onion works)
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1 tbsp butter
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3 cups low-sodium chicken stock
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Salt and pepper, to taste
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½ cup green onions (or substitute with chives, parsley, or coriander) for garnish
Instructions
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In a small bowl, mix together smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper.
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Rinse the rice until the water runs clear, then set it aside.
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Coat the chicken thighs with the seasoning mix (reserve about a teaspoon of seasoning for later).
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Heat olive oil in a large pan over medium-high heat. Add the chicken thighs skin side down and sear for 3 minutes per side until golden brown. Remove the chicken and set aside. (Optional: blot excess oil with a paper towel if necessary.)
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In the same pan, sauté the chopped onions in the remaining oil until soft and translucent. Add the butter and stir until melted.
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Stir in the rinsed rice and toast it for 1-2 minutes, ensuring it doesn’t stick to the pan.
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Pour the chicken stock over the rice, add the reserved seasoning, and stir. Scrape the bottom of the pan to deglaze and combine all flavors.
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Taste and adjust seasoning if needed. Arrange the chicken thighs over the rice and cover with a lid.
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Cook on low-medium heat for about 15-20 minutes (depending on rice type) until the rice is tender and the stock is absorbed.
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Garnish with chopped green onions, cover, and let it stand for 3 minutes. Fluff the rice with a fork, then serve and enjoy!
Notes
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If you are using a different type of rice (like brown rice), adjust the liquid ratio and cooking time accordingly.
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For oven cooking: After searing the chicken and toasting the rice, transfer to an oven-safe dish and bake at 375°F (190°C) for 20-25 minutes.
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If you prefer crispy skin on your chicken, leave the skin on while cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Mediterranean