Chicken And Rice Recipe
Chicken with Rice, Long-grain white rice is cooked in vegetable broth with succulent chicken thighs that have been covered in herbs and spices (not spicy!). No tastes are lost because everything is cooked in a single pot from beginning to end. Each bite is bursting with a sumptuous flavor.
Because this recipe calls for a double cook (sear first, steam with rice second), which can cause chicken breasts to dry out a bit, I highly advise sticking with chicken thighs. The richer flavor of the dish is enhanced by the thighs’ higher fat content. Although it is possible, the results won’t be as juicy or soft as chicken thighs. Whichever you choose, make sure the chicken is boneless because bone-in chicken takes longer to cook and could not be done by the time the rice is ready.
Try adding a cup of frozen peas when you add the stock if you want to add some vegetables or sauté some mushrooms after the chicken and before the onions.
SERVINGS: 4
PREP: 10 mins
COOK: 40 mins
Ingredients Chicken And Rice
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs)