One Pan Chicken and Rice

I am continually on the hunt for new recipes to make chicken. It is Andy’s favorite and he loves it roasted in the oven, but sometimes I just want to mix it up. But at the same time I want it to be an easy recipe that doesn’t require a lot of work, you know. LOL I love one pan recipes, but I don’t make them enough. So this past week I made a one pan chicken and rice that turned out pretty delicious! So delicious, that I forgot to take a picture of the finished and plated dish…so you will just have to trust me! Haha

Here is what you need:
  • Oil
  • 4 Chicken thighs
  • Salt & Pepper
  • Poultry seasoning
  • Onion, chopped
  • Garlic, minced
  • 2-4 cups chicken broth
  • ¼ – ½ cup water
  • 1-2 cups of rice

Start by heating oil in a large pan over medium high heat. Salt, pepper and season your thighs as you wish. I used bone-in thighs. Place them in the pan skin side down so they get a nice sear for crispy skin. You do not want to burn them so only cook them for about 5 or so minutes. Then you flip them and cook the other side for an additional 2-3 minutes. Next remove the thighs from the pan and turn down the heat to medium.

Add the chopped onions, garlic, chicken broth and water. Stir to mix and scrap off the chicken residue that was left on the bottom of the pan. After all is combined and the bottom of the pan is cleaned, add the rice and continue to stir. You want to make sure that you do not let the rice stick to the bottom of the pan. Bring it to a boil, then lower the heat to medium-low. Add the thighs back to the pan, creating wells in the rice. Cover the pan and cook for an additional 20-30 minutes. You want to make sure that all the liquid has dissolved, the rice and chicken have completely cooked through. Cooking time can vary based on the size of the thighs (as most of them were cooked through for me, but the bigger ones were not). But a quick 5 minutes in the air fryer cooked it completely!

If you like rice like Andy then I would recommend making 2 cups of rice. Use the ratio of 2 cups of broth to 1 cup of rice as well as ¼ cup of water to 1 cup of rice. So when I made this I decided to make 2 cups of rice; I used 4 cups of chicken broth (2 cups of regular chicken broth and 2 cups of a chicken tomato broth from a bouillon cube) and about ½ cup of water. If you like your rice a bit drier, then I recommend only using ¼ cup of water, as our rice turned out pretty moist.

Overall it was a delicious and filling meal. I served some roasted zucchini on the side. I think next time I will add some more veggies with the chopped onions, like maybe some broccoli! Have you made a one pan chicken dish before?! I would love to hear your recipe and give it a go! Comment below!

Live to Eat,
Tiv

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