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This Chicken Thighs and Rice recipe is a delightful and comforting dish that combines juicy chicken with fluffy rice. It’s perfect for a family dinner or a busy weeknight meal. The flavors of the spices and the broth come together to create a satisfying and hearty meal.
Why Make This Recipe
Chicken Thighs and Rice is not only easy to make, but it also uses simple ingredients. This dish is versatile and can be enjoyed by people of all ages. It’s great for those who want a one-pot meal that is filling and flavorful without much fuss. Plus, the leftovers taste great as well!
How to Make Chicken Thighs and Rice
Ingredients
- 8 pieces chicken thighs (boneless, skin-on or skinless, your choice)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter (unsalted)
- 1 medium onion (diced)
- 4-5 cloves garlic (minced)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley (minced)
Directions
- Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside. Lightly cover with foil.
- Melt the butter over medium heat in the same pan. Add the onion and sauté for 3 minutes until softened, but not browned. Add the minced garlic and sauté for 1-2 minutes. Stir in the rice and lightly toast the rice for about a minute.
- Pour in the chicken broth into the skillet. Stir to deglaze the pan and scrape up the flavorful brown bits. Stir in the onion powder, garlic powder, and minced parsley.
- Nestle the seared chicken thighs back into the pan. Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove the skillet from heat and allow the dish to rest for a few minutes. Sprinkle with fresh parsley and serve.
How to Serve Chicken Thighs and Rice
Serve the Chicken Thighs and Rice hot from the skillet. You can garnish with extra parsley for added color and flavor. Pair it with a side salad or steamed vegetables for a complete meal.
How to Store Chicken Thighs and Rice
Store any leftovers in an airtight container in the refrigerator. The dish can last for up to 3-4 days. To reheat, simply warm it in the microwave or on the stove over low heat until heated through.
Tips to Make Chicken Thighs and Rice
- For extra flavor, marinate the chicken thighs in the spices a few hours before cooking.
- Use low-sodium chicken broth to control the saltiness of the dish.
- If you like vegetables, consider adding peas or carrots when you add the rice.
Variation
You can easily change up this recipe by using different types of meat or even tofu for a vegetarian option. Adding spices like cumin or turmeric can also create a different flavor profile.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster than thighs, so adjust the cooking time accordingly.
2. Can I make this with brown rice?
Yes, but you’ll need to increase the cooking time and the amount of liquid.
3. Is this dish freezer-friendly?
Yes, Chicken Thighs and Rice can be frozen. Store it in a freezer-safe container and it’ll last for about 2-3 months.
Chicken Thighs and Rice
Ingredients
Main Ingredients
- 8 pieces chicken thighs (boneless, skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter (unsalted)
- 1 medium onion (diced)
- 4-5 cloves garlic (minced)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley (minced)
Instructions
Preparation
- Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until golden brown.
- Remove the chicken and set aside. Lightly cover with foil.
Cooking
- Melt the butter over medium heat in the same pan. Add the onion and sauté for 3 minutes until softened.
- Add the minced garlic and sauté for 1-2 minutes. Stir in the rice and lightly toast the rice for about a minute.
- Pour in the chicken broth into the skillet. Stir to deglaze the pan and scrape up the flavorful brown bits.
- Stir in the onion powder, garlic powder, and minced parsley.
- Nestle the seared chicken thighs back into the pan. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove the skillet from heat and allow the dish to rest for a few minutes.
- Sprinkle with fresh parsley and serve.