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Chicken and Rice

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A comforting one-pot meal featuring tender, seasoned chicken and fluffy rice cooked together with aromatic herbs and broth. Perfect for busy weeknights and family dinners.

Ingredients

  • 4–6 bone-in, skin-on chicken thighs or drumsticks
  • 1 cup long-grain white rice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 1/4 cups chicken broth
  • 2 tbsp olive oil or butter
  • 1 cup diced carrots or bell peppers (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp dried thyme or oregano
  • 2 tbsp fresh parsley, chopped (optional for garnish)

Instructions

  1. Season the chicken with salt, pepper, paprika, and dried herbs.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, about 5–6 minutes per side. Remove and set aside.
  3. In the same pot, sauté diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute.
  4. Add rice and toast for 1–2 minutes, stirring to coat in oil and aromatics.
  5. Pour in chicken broth and stir to combine. Add optional vegetables if using.
  6. Place seared chicken on top of rice. Bring to a gentle boil, then reduce heat to low and cover.
  7. Simmer for 25–30 minutes, or until rice is tender and chicken is fully cooked through.
  8. Remove from heat and let sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • For extra flavor, deglaze the pan with a splash of white wine before adding rice and broth.
  • Brown rice can be used but will require more broth and a longer cooking time.
  • To make it spicy, add cayenne pepper or red pepper flakes.
  • Add frozen peas or spinach in the last 5 minutes of cooking for added veggies.
  • This dish freezes well; store in individual portions for easy meals.

Nutrition

Find it online: https://thefamilycooking.com/chicken-and-rice/