Chicken and rice is a timeless dish that combines tender chicken with fluffy rice, creating a satisfying meal that’s both hearty and delicious. This recipe is simple enough for a weeknight dinner but impressive enough to serve at gatherings. With a few basic ingredients and straightforward steps, you can enjoy this classic comfort food any day of the week.
Ingredients
– 2 cups of rice
– 4 chicken thighs (bone-in, skin-on)
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Green onions for garnish
– Sesame seeds for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 40 minutes.
Nutritional Value
Each serving (1 chicken thigh with rice) contains approximately 450 calories, 20g protein, 30g carbohydrates, 15g fat, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
1. Rinse the rice under cold water until the water runs clear. 2. Heat olive oil in a large skillet over medium heat. 3. Season chicken thighs with salt, pepper, and paprika. 4. Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown. 5. Flip the chicken and add the diced onion and minced garlic to the pan. 6. Sauté until the onion is translucent, about 3-4 minutes. 7. Add the rinsed rice and stir to combine with the chicken and onions. 8. Pour in the chicken broth and bring to a boil. 9. Reduce heat to low, cover, and simmer for 25-30 minutes until rice is cooked and chicken is tender. 10. Fluff the rice with a fork and garnish with green onions and sesame seeds before serving. 
Alternative Ingredients
You can substitute brown rice for white rice for a healthier option, though cooking times may vary. Skinless chicken breast can also be used for a leaner dish. Additionally, vegetables like peas or carrots can be added for extra nutrition.
Serving and Pairings
Chicken and rice pairs well with a fresh salad, steamed vegetables, or a side of garlic bread. For a refreshing drink, serve with iced tea or lemonade.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. This dish can be frozen for up to 3 months, but the texture of the rice may change upon thawing.
Cooking Mistakes
- Using too much water can make the rice mushy.
- Not searing the chicken properly can result in less flavor.
- Overcooking the rice can lead to a sticky texture.
- Forgetting to season can make the dish bland.
- Removing the lid too soon can let steam escape and affect cooking.
Helpful Tips
- Let the chicken rest after cooking for juicier meat.
- Use homemade broth for superior flavor.
- Consider adding spices like cumin or turmeric for a unique twist.
- For extra crunch, broil the chicken for a few minutes after cooking.
FAQs
Can I use other types of chicken?
Yes, you can use chicken breasts or drumsticks. Adjust cooking time accordingly to ensure they are fully cooked.
What can I add to chicken and rice for more flavor?
Herbs like thyme or rosemary, or spices like saffron or curry powder can enhance the flavor profile.
Is this dish suitable for meal prep?
Absolutely! Chicken and rice stores well and can be portioned out for easy meals throughout the week.
Can I make this dish in a rice cooker?
Yes, you can cook the chicken and rice in a rice cooker, just follow the same ratios of chicken to rice and water.
How do I know when the chicken is cooked?
The internal temperature should reach 165°F (75°C). You can use a meat thermometer for accuracy.
Conclusion
Chicken and rice is a versatile and satisfying dish that brings comfort to the table. With its simple ingredients and easy preparation, it’s perfect for busy weeknights or special occasions. Try this recipe today and enjoy the delicious flavors of this classic meal!
Chicken And Rice
Ingredients
- 2 cups of rice
- 4 chicken thighs bone-in, skin-on
- 4 cups chicken broth
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, and paprika.
- Place chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown.
- Flip the chicken and add the diced onion and minced garlic to the pan.
- Sauté until the onion is translucent, about 3-4 minutes.
- Add the rinsed rice and stir to combine with the chicken and onions.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes until rice is cooked and chicken is tender.
- Fluff the rice with a fork and garnish with green onions and sesame seeds before serving.
Nutrition
