One Pot Chicken Thighs and Rice
My one pot chicken thighs and rice recipe is easy, simple, quick, and bursting with flavors. This stovetop chicken and rice cooks in 30 minutes, and it’s delicious.
One Pot Chicken Thighs and Rice Recipe
This bone in chicken thighs and rice recipe is a one pot meal which means you cook everything in a pot! Not only does this reduce the amount of cleanup required after cooking, but it is also convenient and saves time and energy.
It is easy, simple, and quick to cook with only 30 minutes of cooking time making it perfect for busy nights or any time of the day when you need to fix a quick yet delicious meal.
We like chicken thighs and rice recipes because they’re easy and quick to put together and because we can combine two of our favorite foods in one dish. Some of the popular one pot chicken thigh recipes on the blog are chicken and yellow rice, and instant pot chicken thighs.
It can be enjoyed by both kids and adults, and even picky eaters will enjoy it.
Only a few ingredients are used in making this dish. Chicken, rice, herbs and spices, and stock and you have the tastiest crispy chicken and rice cooked with chicken thighs.
This dish is versatile, and you can customize it. You can add vegetables to make it chicken rice and vegetables, and experiment with flavors by switching the seasoning for Cajun, Italian seasoning, or any other good one of your choice.
Ingredients
The full ingredient list, measurements, and directions for making the recipe can be found in the recipe card at the bottom of this post.
Chicken thighs– I used bone-in chicken thighs. You can also use boneless skinless chicken thighs.
Rice– I used basmati rice. You can substitute it for easy cook long grain rice.
Onion– Brown, White, or Yellow onion works fine.
Garlic
Paprika– Smoked paprika gives this dish color and a smoky taste you’ll love.
Parsley, Dried thyme
Garlic granules
Onion granules
Black pepper– This can be substituted for cayenne pepper.
Stock cube
Salt
Olive oil
Butter
Chicken stock or Water
How To Cook Chicken Thighs and Rice In a Pot
Here’s a step-by-step guide on how to cook it:
Add the paprika, parsley, thyme, garlic granules, onion granules, black pepper, crushed stock cube, and salt into a bowl. Mix till well combined and set aside this seasoning mix.
Wash the rice, drain it, and set aside.
Add the chicken to a bowl or plate, pat dry and season with half of the seasoning mix.
Place a pot on the stove on medium heat and add oil to it. When the oil is heated, add the chicken thighs skin side down then let it fry for 1-2 minutes without moving them.
Gently flip the chicken thighs and fry the other side for another 1-2 minutes.
Transfer the browned chicken to a plate.
There will be more oil in the pot than you started with because the chicken releases oil. If it’s a lot discard some of it so the rice doesn’t end up oily.
Add butter, and chopped onions into the pan and saute it till it’s tender then add the minced garlic.
Stir in the washed rice, the remaining half of the seasoning, salt, and water or stock.
Stir till all are well combined then arrange the browned chicken thighs on the rice.
Cover the pot and cook on low heat till the rice is cooked and water dried.
Take off the heat, and stir till well combined.
Serve and enjoy.
What To Serve With
It’s a main dish that can be served on its own or with sides like the ones recommended below:
Vegetables like baked vegetables, air fryer vegetables, pan-fried vegetables, and sauteed vegetables.
Salads– Tomato cucumber salad
Coleslaws
Tips For Making Chicken and Rice
- Add veggies. It’s a good way to use up leftover vegetables.
- Switch up the seasoning for different flavors.
- Wash rice well to avoid soggy rice.
- Cook on low-medium heat.
- Deglaze the pot when you add the rice and stock so the rice doesn’t burn.
- You can use any type of rice to cook it; however cooking time varies with different types of rice.
FAQS
Chicken is high in protein and rice provides energy. They provide nutrients for the body and are healthy when eaten in moderation as part of a well-balanced diet.
Yes. Chicken thighs are dark meat that is flavorful and high in protein. They are juicy and flavorful when cooked right.
Chicken thighs are high in protein and are healthy. When cooked with rice and vegetables, it provides a source of energy for the body, providing nutrients and essential vitamins for building and repairing muscles.
Yes, you can use other chicken parts, such as chicken breasts, thighs, wings, and drumsticks.
More Chicken Thigh Recipes
Baked marinated chicken thighs
Instant pot frozen chicken thighs
Air fryer boneless chicken thighs
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One Pot Chicken Thighs and Rice Recipe
Equipment
- Pot
Ingredients
- 4 pieces Chicken thighs
- 1.5 cups Basmati Rice or Easy cook long grain rice
- 1 small Onion chopped
- 3 cloves Garlic minced
- 2 teaspoon each dried Parsley, and thyme
- 1 teaspoon each Garlic granules, and Onion granules
- 3 teaspoons Smoked Paprika
- 5 g Stock cube crushed
- 1/2 teaspoon Black pepper or to taste
- 2 tablespoons Olive oil
- 1.5 tablespoon Butter
- 3 cups Water or Chicken stock
- Salt to taste
Instructions
- Add the paprika, parsley, thyme, garlic granules, onion granules, black pepper, crushed stock cube, and salt into a bowl. Mix till well combined and set aside this seasoning mix.
- Wash the rice, drain, and set aside.
- Add the chicken to a bowl or plate, pat dry then season with half of the seasoning mix.
- Place a pot on the stove on medium heat then add oil into it. When the oil is heated, add the chicken thighs skin side down then let it fry for 1-2 minutes without moving them. Gently flip the chicken thighs and fry the other side for another 1-2 minutes.Transfer the browned chicken to a plate.There will be more oil in the pot than you started with because the chicken releases oil. If it's a lot discard some of it so the rice doesn't end up oily.
- Add butter, and chopped onions into the pan and saute it till it's tender then add the minced garlic.
- Stir in the washed rice, the remaining half of the seasoning, salt, and water or stock.
- Stir till all are well combined then arrange the browned chicken thighs on the rice.
- Cover the pot and cook on low heat till the rice is cooked and water dried.
- Take off the heat, and stir till well combined.Serve and enjoy.
Notes
- Take the skin off the chicken thighs if you prefer them without the skin on.
- Add veggies. It’s a good way to use up leftover vegetables.
- Switch up the seasoning for different flavors.
- Wash rice well to avoid soggy rice.
- Cook on low medium heat.
- Deglaze the pot when you add the rice and stock so the rice doesn’t burn.
- You can use any type of rice to cook it however cooking time varies with different types of rice.
