Chicken And Rice Recipe

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Chicken And Rice

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)
  • 2 Tbsp cooking oil, divided
  • 1 yellow onion, diced
  • 1 cup long-grain white rice (uncooked)
  • 1.75 cups vegetable broth
  • 1 Tbsp chopped parsley (optional garnish)

Instruction

  • In a small bowl, mix the paprika, oregano, thyme, onion powder, garlic powder, salt, and pepper. Apply the spice mixture to the chicken thighs on both surfaces.
  • A deep skillet with 1 tablespoon of cooking oil should be heated on medium. When the skillet is heated, swirl it to coat the bottom before adding the chicken thighs. The thighs should be cooked for a few minutes or until thoroughly browned on both sides. At this stage, the chicken does not need to be fully cooked.
  • Place the chicken that has been browned on a fresh plate. Add 1 Tbsp more cooking oil to the skillet, lower the heat to medium-low, and then add the diced onion. The onion should be sautéed for about 5 minutes, or until tender. As you mix, let the onion’s moisture dissolve the browned bits from the skillet.
  • To toast the rice, add the uncooked rice to the skillet and continue to sauté for an additional one to two minutes.
  • Stir the vegetable broth into the skillet for a moment to help it dissolve any leftover browned bits on the bottom.
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  • Place the chicken back in the skillet on top of the rice. Turn the heat to medium-high, cover the skillet, and let the broth come to a full boil.
  • After the rice and chicken have boiled, reduce the heat to low and allow the mixture to simmer for 20 minutes without raising the cover or stirring. After 20 minutes, turn off the heat and let it sit for an additional 5 minutes without raising the lid.
  • In order to fluff the rice around the chicken, remove the cover last. If desired, garnish with parsley that has been finely chopped before serving.

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