Description
Comforting chicken and rice elevates simple ingredients into a hearty meal that warms both body and soul. Home cooks can easily craft this classic dish with pantry staples, creating a delicious dinner that brings families together around the table.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken thighs (or 2 boneless chicken breasts)
Spices and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme (or Italian seasoning)
- ¼ teaspoon black pepper
- ½ teaspoon turmeric or saffron (optional, for color and flavor)
Base and Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water with bouillon)
- ½ teaspoon salt
- ½ cup frozen peas (optional, for extra veggies)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare the poultry by gently patting the chicken thighs until completely dry, then generously coat with a fragrant blend of garlic powder, paprika, salt, and freshly ground black pepper.
- Warm olive oil in a spacious skillet or heavy-bottomed Dutch oven over medium-high heat. Carefully place chicken pieces skin-side down, allowing them to develop a rich golden-brown crust for approximately 3-4 minutes. Rotate each piece and cook an additional 2 minutes before transferring to a temporary plate.
- Utilize the same pan’s flavorful remnants, melt butter and introduce finely chopped onions with minced garlic. Gently saute until aromatics become translucent and release their delicate fragrance.
- Introduce rice to the pan, stirring constantly to toast the grains and develop a nutty undertone. Pour in chicken broth, incorporating additional seasonings like thyme, black pepper, and optional turmeric for depth of flavor.
- Carefully nestle the previously seared chicken pieces atop the rice mixture, ensuring they are partially submerged. Reduce heat to low, cover the pan, and allow everything to simmer quietly for 18-20 minutes.
- During the final 5 minutes of cooking, scatter frozen peas across the surface, allowing them to steam and brighten the dish.
- Remove from heat and let the dish rest briefly. Fluff the rice with a fork, creating light and fluffy texture. Garnish with freshly chopped parsley and serve alongside bright lemon wedges for a zesty finishing touch.
Notes
- Ensure chicken is patted completely dry to achieve a crispy, golden-brown sear that locks in maximum flavor and creates a beautiful caramelized exterior.
- Toast rice briefly before adding liquid to enhance its nutty undertones and prevent a mushy texture, giving the dish a more complex and restaurant-quality taste.
- Choose bone-in, skin-on chicken thighs for juicier meat and richer flavor, as the bones help retain moisture during cooking and provide deeper taste complexity.
- Experiment with alternative grains like quinoa or cauliflower rice for gluten-free or low-carb variations that maintain the dish’s comforting essence while offering nutritional diversity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 100 mg