One Pot Chicken and Rice
Paprika-seasoned bone-in thighs cooked over basmati rice in a covered pot.
Ingredients
Main Ingredients
- 6 chicken thighs bone-in, skin-on
- 1.5 cups uncooked basmati rice rinsed and drained
- 3 cups low-sodium chicken stock
- ½ cup green onions chopped, for garnish
Spices and Seasoning
- 1.5 tsp mixed herbs or Italian seasoning
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Cooking Ingredients
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 cup onion chopped
As Needed
- water as needed if the rice dries before softening
Instructions
Cook and Serve
- Mix the herbs, paprika, onion powder, garlic powder, salt, and pepper. Reserve 1 teaspoon before seasoning the chicken with the rest. Rinse and drain the rice.
- Heat the olive oil over medium-high heat. Sear the thighs for about 3 minutes per side until golden, working in batches as needed, then remove.
- Cook the chopped onion in the same pot over medium heat for 3–5 minutes until soft. Melt in the butter, add the drained rice, and stir for 1–2 minutes.
- Add the stock and reserved seasoning, scraping the bottom. Place the chicken on top, bring to a simmer, cover, and cook on low for about 20–25 minutes, until the rice is tender and the chicken reaches 165°F away from the bone. Add water as needed if the pot dries; if the rice finishes first, remove it and finish the chicken with a little liquid.
- Rest covered off the heat for 3 minutes. Fluff the rice, garnish with green onions, and divide the six thighs and rice into four servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.