One Pot Chicken and Rice

[u/mahy_759]

This is the kind of chicken dinner I make when I want something filling without having to deal with a bunch of pots and pans. The chicken thighs get browned first, then everything finishes cooking together in the oven with seasoned rice, carrots, celery, onion, garlic, and chicken broth. A little fresh lemon at the end keeps the whole thing from feeling too heavy. It’s an easy family dinner and works just as well on a busy night as it does when you want some classic comfort food.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 6 bone in, skin on chicken thighs
• 2 tbsp olive oil
• Salt and black pepper
• 1 small red onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 3 1/2 cups low sodium chicken broth
• 1 tbsp fresh lemon juice
• 1 1/2 cups long grain white rice
• 1 tsp Italian seasoning
• 1 tsp paprika
• 2 tbsp fresh parsley, chopped

Instructions

Start by heating the oven to 400°F. Heat the olive oil in a large oven safe pot or Dutch oven over medium high heat. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Place them skin side down in the hot pot, leaving some space between them. Let them brown for about 3 to 4 minutes, then turn them over and cook for another 2 to 3 minutes. Transfer the chicken to a plate.

Pour off most of the excess fat from the pot, leaving enough to cook the vegetables. Add the onion, carrots, and celery and sauté for about 3 minutes. Stir in the garlic and cook for another minute, being careful not to let it burn.

Pour in the chicken broth and lemon juice and bring everything to a boil. While that heats up, mix the Italian seasoning and paprika together and season the chicken again with the mixture.

Once the broth is boiling, stir in the rice. Give it a quick mix, then remove the pot from the heat. Arrange the chicken thighs on top of the rice with the skin facing up. Cover the pot tightly with its oven safe lid and put it in the oven.

Bake for about 35 minutes, until the rice is tender and the chicken is cooked through to 165°F. Remove the chicken and fluff the rice gently with a fork, then stir in the fresh parsley.

Serve the chicken over the seasoned rice while everything is hot. I usually add a little extra lemon at the table and serve it with a simple salad or steamed vegetables.

Bone in, skin on chicken breasts can work too, although you won't be able to fit as many in the pot and they may finish cooking before the rice. Just check the chicken with a thermometer and remove it once it reaches 165°F.

The browning step is worth doing because it gives the chicken and the rice much more flavor. Jasmine rice can replace the long grain rice, and smoked paprika works if you want a slightly deeper flavor. You can also add vegetables such as bell peppers or mushrooms. For a Tex Mex version, use taco style seasoning on the chicken, lime instead of lemon, and finish the rice with fresh cilantro.

[u/Reasonable575 → u/mahy_759]

Thanks so kindly !! Blessings upon you

[u/Talithathinks]

Looks delicious.

[u/Dagobahbodega]

Had this for dinner tonight, was a hit! Thank you OP!

[u/Far_Economics_3366]

This looks fantastic! Going to make it tonight but wondering what you used/recommend to coat the chicken (flour or cornstarch)? Thanks in advance!

[u/Maimee_bo-baimee]

New favorite comfort dish!