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chicken thighs and rice in a pot.

One Pot Chicken Thighs and Rice

Kemi
One pot chicken thighs and rice recipe that is easy, simple, quick, and bursting with flavors. This stovetop chicken and rice cook in just 30 minutes and it smells and tastes amazing. Let me show you how to make it.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, British
Servings 4
Calories 373 kcal

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
  • ½ 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.

Nutrition

Calories: 373kcalCarbohydrates: 59gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 341mgPotassium: 168mgFiber: 2gSugar: 1gVitamin A: 873IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Keyword chicken thighs and rice, chicken thighs and rice recipe, one pot chicken thighs and rice
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