why make this recipe
Chicken Thighs and Rice is a comforting and hearty dish that brings warmth to any family dinner. It’s easy to prepare and combines juicy chicken thighs with flavorful rice, making it a complete meal in one pot. This recipe is perfect for busy weeknights or when you want to impress guests without spending all day in the kitchen.
how to make Chicken Thighs and Rice
Making Chicken Thighs and Rice is simple and straightforward. Follow these steps for a delicious and satisfying meal.
Ingredients :
- 8 boneless chicken thighs (skin-on or skinless)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow or white onion, diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, minced (plus more for garnish)
Directions :
- Pat chicken thighs dry and season with salt, pepper, and paprika on both sides.
- Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken for 4–5 minutes on each side until golden. Remove chicken and cover with foil.
- In the same pan, melt butter and sauté the diced onion until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Add rice to the pan and toast for 1 minute, stirring constantly.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in onion powder, garlic powder, and parsley.
- Return the chicken to the pan, nestling it into the rice. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes or until the rice is tender and the chicken is fully cooked.
- Remove from heat, let rest for 5 minutes, then garnish with extra parsley and serve.
how to serve Chicken Thighs and Rice
Serve Chicken Thighs and Rice warm right from the pot. You can add a side of steamed vegetables or a simple salad for a complete meal. Don’t forget to sprinkle some fresh parsley on top for a burst of color and flavor!
how to store Chicken Thighs and Rice
If you have leftovers, let the Chicken Thighs and Rice cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just make sure to thaw it in the refrigerator before reheating.
tips to make Chicken Thighs and Rice
- For extra flavor, marinate the chicken in your favorite spices or herbs for a few hours before cooking.
- If you want to add some vegetables, consider throwing in peas or bell peppers during the last few minutes of cooking.
- Make sure the chicken broth is warm before adding it to the pan. This helps the rice cook evenly.
variation
You can swap out chicken thighs for chicken breasts if you prefer leaner meat. Additionally, feel free to use brown rice instead of white rice, but be sure to adjust the cooking time since brown rice takes longer to cook.
FAQs
1. Can I use bone-in chicken thighs instead of boneless?
Yes, you can use bone-in chicken thighs. Just be aware that they may take a bit longer to cook through.
2. Is it necessary to use fresh parsley?
No, you can use dried parsley if you don’t have fresh on hand. The flavor will be slightly different but still delicious.
3. Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat it when ready to serve. Just make sure to store it properly in the refrigerator or freezer.
Chicken Thighs and Rice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Description
A comforting and hearty one-pot meal combining juicy chicken thighs with flavorful rice, perfect for weeknights or impressing guests.
Ingredients
- 8 boneless chicken thighs (skin-on or skinless)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow or white onion, diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, minced (plus more for garnish)
Instructions
- Pat chicken thighs dry and season with salt, pepper, and paprika on both sides.
- Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken for 4–5 minutes on each side until golden. Remove chicken and cover with foil.
- In the same pan, melt butter and sauté the diced onion until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Add rice to the pan and toast for 1 minute, stirring constantly.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in onion powder, garlic powder, and parsley.
- Return the chicken to the pan, nestling it into the rice. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes or until the rice is tender and the chicken is fully cooked.
- Remove from heat, let rest for 5 minutes, then garnish with extra parsley and serve.
Notes
For extra flavor, marinate the chicken in spices or herbs for a few hours before cooking. Consider adding peas or bell peppers for added vegetables.