One Pan Chicken and Rice

Name: One Pan Chicken and Rice
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 0.375 LB Chicken Thigh; 0.25 TBSP Salt; 0.25 TSP White Pepper; 0.25 TSP Dried Thyme; 0.25 TSP Oregano, dried; 0.25 TBSP Lemon Pepper; 0.25 TSP Smoked Paprika; 0.25 TSP Garlic Powder; 0.25 TSP Onion Powder; 0.25 TSP Chili Powder; 0.5 CUP Chicken Stock; 0.125 CUP Water; 0.5 CUP Long-Grain Parboiled Rice; 0.25 Onion; 0.25 Bell Pepper; 0.5 clove Garlic; 0.5 stalk Celery; 0.375 TSP Salt; 0.125 TSP Pepper; 0.25 TSP Paprika; 0.75 Bay Leaf

This one-pan chicken and rice is a hearty, comforting meal with tender spiced chicken thighs, flavorful vegetables, and fluffy rice cooked in a seasoned stock. The rice soaks up all the savory drippings from the chicken, while bay leaf, thyme, paprika, and lemon pepper add plenty of depth. It’s a simple, satisfying dinner that comes together in one pan with minimal cleanup.

This one-pan chicken and rice is a hearty, comforting meal with tender spiced chicken thighs, flavorful vegetables, and fluffy rice cooked in a season... Show more

By camcancoook · Original recipe

55min

gluten free

high protein

low sugar

satiating

Method

Dry the chicken

Pat the Chicken Thighs dry really well with paper towels. Dry chicken browns much better, so take a moment to blot the surface, including around the skin and seams.

Mix the spices

In a small bowl, combine Salt, White Pepper, Dried Thyme, Dried Oregano, Lemon Pepper, Smoked Paprika, Garlic Powder, Onion Powder, and Chili Powder. Stir until the seasonings are evenly mixed with no clumps.

Season the chicken

Sprinkle the spice mixture all over the chicken thighs, coating both sides well. Gently press the seasoning onto the surface so it sticks and forms a flavorful crust when seared.

Chop the vegetables

Dice the Onion, the Bell Pepper, and the Celery into small, even pieces so they cook at the same rate. Mince the Garlic finely and keep it separate so you can add it a little later without burning it.

Heat the pan

Set a large deep skillet or sauté pan with a tight-fitting lid over medium-high heat and let it get properly hot before adding the chicken.

Sear the chicken

Place the seasoned chicken thighs in the hot pan, skin-side down if they have skin. Sear until deeply golden on the first side, about 4 to 5 minutes, then flip and sear the second side for 4 to 5 minutes more. Remove the chicken to a plate once both sides have good color; it does not need to be fully cooked yet.

Cook the vegetables

Lower the heat to medium. If the pan has a lot of fat, spoon off all but about 1 tablespoon. Add the diced onion, bell pepper, and celery, then cook, stirring often, until softened and lightly glossy, about 4 to 5 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant.

Toast the rice

Season the vegetables with Paprika, a small pinch of salt, and Pepper. Add the washed Long Grain Parboiled Rice and stir for 1 to 2 minutes, coating the grains in the pan juices and letting them toast lightly.

Add the liquid

Pour in the Chicken Stock and Water, then add the Bay Leaves. Stir well, scraping up any browned bits stuck to the bottom of the pan so all that flavor goes back into the rice. Taste the liquid carefully and adjust the seasoning if needed.

Simmer covered

Nestle the seared chicken thighs on top of the rice mixture. Bring the liquid to a gentle simmer, then reduce the heat to low and cover the pan tightly. Cook for 25 to 30 minutes, without stirring, until the rice is tender and the chicken is cooked through to 165� F.

Rest and serve

Take the pan off the heat and let it rest, covered, for 5 to 10 minutes. Remove the bay leaves, fluff the rice gently with a fork, and serve the chicken over the rice.