Description
A comforting one-pot meal featuring tender chicken thighs over fluffy basmati rice, all cooked together for easy cleanup and delicious flavor.
Ingredients
- 1½ cups uncooked basmati rice (rinsed until water runs clear)
- 6 chicken thighs (bone-in, skin-on preferred)
- 1½ tsp mixed herbs (or Italian seasoning)
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 1 Tbsp butter (optional)
- 3 cups low-sodium chicken stock
- ½ cup green onions, chopped for garnish
Instructions
- In a small bowl, mix the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Set aside.
- Rinse the basmati rice under cold water until the runoff is clear. Drain and set aside.
- Put the chicken thighs in a large bowl. Add most of the seasoning blend, keeping about a teaspoon reserved for later. Toss to coat evenly.
- Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the chicken skin-side down and sear for about 3 minutes per side until golden brown. Remove chicken to a plate and set aside.
- Add the chopped onions to the pan and sauté until soft and translucent, about 4–5 minutes.
- Stir in the butter until melted. Add the rinsed rice and stir to coat; toast the rice for 1–2 minutes.
- Pour in the chicken stock and sprinkle in the reserved seasoning. Stir and scrape the bottom of the pan to deglaze.
- Arrange the seared chicken thighs on top of the rice in a single layer. Cover the pot and reduce heat to low-medium, cooking for 15–20 minutes until the rice is tender and fluffy.
- Turn off the heat, garnish with chopped green onions, cover, and let the pot rest for 3 minutes. Fluff the rice with a fork and serve.
Notes
For less fat, use skinless boneless thighs but reduce searing time. Low-sodium stock helps control final salt level.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food