Description
A classic recipe for chicken and rice that combines tender chicken with flavorful rice for a satisfying meal.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, and paprika.
- Brown chicken thighs skin-side down for 5-7 minutes until golden.
- Flip chicken and sauté for another 5 minutes.
- Remove chicken and set aside.
- Add chopped onion and garlic to the skillet, sauté until translucent.
- Add rice and stir to coat in oil, toasting for 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Return chicken to the skillet, skin-side up.
- Cover and reduce heat; simmer for 30 minutes until rice is tender and chicken is cooked through.
- Let rest for 5 minutes before serving.
Notes
- For added flavor, marinate chicken in spices for a few hours prior to cooking.
- Experiment with different herbs like thyme or rosemary.
- For a spicier dish, add crushed red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: recipe for chicken and rice, chicken and rice, main course, gluten free