One-Pot Chicken and Rice with Garlic and Herbs

• 1 ½ cups long-grain white rice
• 12 oz boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup water
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• ¼ cup fresh parsley, chopped
• Juice of ½ lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
3. 3 In the same pot, sauté the diced onion until translucent.
4. 4 Add minced garlic and cook for another minute.
5. 5 Stir in the rice, coating it with the oil and onion mixture.
6. 6 Add thyme, dried parsley, and paprika; toast for about 1 minute.
7. 7 Pour in the chicken broth and water, stirring to scrape any browned bits from the bottom.
8. 8 Return the chicken to the pot, cover, and bring to a simmer. Cook for 20 minutes.
9. 9 Remove from heat, stir in fresh parsley and lemon juice, then let it sit, covered, for 5 minutes before serving.

Equipment

• Large pot with a lid

Variations

• Add a handful of frozen peas during the last 5 minutes of cooking.
• For a spicier kick, toss in some red pepper flakes with the spices.

Substitutions

• If you don’t have fresh parsley, use cilantro instead.
• Substitute chicken broth with vegetable broth for a vegetarian option.

Pairings

• A glass of crisp white wine complements this dish beautifully.
• A light vinaigrette dressing works well with the accompanying salad.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• If you prefer dark meat, use chicken drumsticks or a mix of thighs and breasts.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a fresh green salad for a complete meal.
• Pairs wonderfully with warm crusty bread.

FAQ