Easy One-Pot Chicken and Rice
Welcome back, friends! It’s time to shift gears and get back to quick, easy, and delicious meals.
Today, we’re diving into a classic: Chicken and Rice.
This dish is not only satisfying but perfect for meal prep, making it a great choice for busy weeknights. Let’s get cooking!
Ingredients You’ll Need
- 2-3 lbs Bone-in Skin On Chicken Thighs
- Avocado Oil
- 1 Onion
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 3 cloves of garlic
- 1.5 tsps dried oregano (or Italian seasoning)
- 2 cups long-grain white rice (sub cauliflower rice for keto)
- 4 cups chicken broth/stock
- 1 tbsp Better Than Bouillon chicken base
- Salt, pepper, garlic, onion powder, cayenne
- Smoked paprika, adobo
- Fresh chopped parsley
- Fresh thyme
- 2 tbsps butter
Step 1: Prep Your Ingredients
First things first, let’s gather our ingredients and start prepping!
We’ll begin by chopping the tops off the bell peppers, placing them face down, and slicing around the core. Discard the seeds and stems.
Next, we’ll smash and peel the garlic, then give it a rough dice. You can also use minced garlic or garlic paste if that’s what you have on hand. Remember, this recipe is all about simplicity!
Now let’s trim the chicken thighs. Use kitchen scissors to remove any excess fat and skin. This step is optional, but it helps with presentation!
Step 2: Season the Chicken
Now that everything is prepped, it’s time to season our chicken. Start with a sprinkle of kosher salt, followed by an all-purpose seasoning blend of salt, pepper, garlic, and onion powder.
For a little extra kick, I’m adding some hot seasoning or cayenne pepper. If you’re not a fan of spice, feel free to skip this step.
Step 3: Sear the Chicken
Heat a skillet over medium heat and add a couple tablespoons of avocado oil. Lay the chicken skin-side down, pressing down for maximum contact with the skillet.
Let it sear for about 90 seconds to two minutes until you achieve a nice golden brown color. Flip the chicken and remove it from the skillet once it’s beautifully cooked.
Step 4: Sauté the Vegetables
In the same skillet, add a bit of butter and toss in your chopped veggies. Sauté them until they become tender, which should take about 2-3 minutes.
Make sure to scrape up any fond from the bottom of the skillet to enhance the flavor of your dish.
Step 5: Season the Veggies
Now it’s time to season the veggies. Add a teaspoon of Better Than Bouillon chicken base, smoked paprika, and dried oregano.
Finally, toss in the garlic and let it cook for just a minute until fragrant.
Step 6: Toast the Rice
Now, let’s add the rice to the skillet and give it a good mix to toast it for a minute or two.
After toasting, pour in some white wine to deglaze the pan. This step is optional; you can substitute with more chicken broth if you prefer.
Step 7: Simmer with Chicken
Next, add the chicken broth gradually while mixing, then bring everything to a boil. Once boiling, reduce to a simmer and return the chicken thighs to the skillet.
Cover with a lid and let it simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 175°F and the rice is cooked through.
Step 8: Serve and Enjoy!
Once done, sprinkle with fresh chopped parsley for that pop of color. Plate it up and enjoy your delicious, homemade chicken and rice!
And there you have it! A simple, hearty, and flavorful one-pot chicken and rice dish that’s sure to impress. Give it a try, and let me know how it turns out!