Chicken Thighs And Rice
Chicken Thighs and Rice is a meal you will come back to again and again—it’s comforting, flavorful, and surprisingly simple to make. With just one pot and basic ingredients, it’s a family dinner that never disappoints.
Ingredients
- 5 medium chicken thighs bone-in and skin-on, 4-6 usually can fit in the pan and be used for this recipe.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
- 2 teaspoons minced garlic can also use 4 fresh garlic cloves for 2 teaspoons garlic
- 1 cup short grain white rice uncooked
- 2 cups chicken broth
- Parsley or green onions optional garnish
Instructions
- Preheat the oven to 350°F. Use a paper towel to pat the chicken thighs dry and transfer them to a medium-sized bowl.
- In a small bowl, stir together the salt, pepper, red pepper flakes, onion powder, and garlic powder and set aside.
- Sprinkle the spice mixture over the top of the chicken thighs and stir to coat making sure the spice mixture is covering all sides of the chicken thighs. You may need to use your hands to rub the spice mixture into the meat.
- Place a large Dutch oven or cast iron skillet over medium heat. Add the olive oil to the pan and allow it to warm. Place the chicken thighs in the pot skin side down. Cook on one side for about 6 minutes, allowing the skin to brown. Flip the chicken and cook for another 6 minutes or until brown but not cooked through. Remove the chicken and place to the side.
- Add the garlic to the pot and stir allowing the garlic to cook for about 30 seconds. Then add the rice and cook for 1-3 minutes while stirring until the rice just begins to brown. Then add the chicken broth to the rice and stir to combine.
- Place the chicken thighs on top of the rice mixture skin side up. This will prevent the skin from getting soggy and help it to brown.
- Cover the pot with foil and transfer to the oven to cook for 25 minutes. Remove the foil and cook for another 10 minutes or until the internal temperature of the chicken is 165°F and the rice is tender. Then serve and enjoy!
Video
Notes
For this recipe you need a pan that can go both on top of the stovetop and in the oven. Pans like a Dutch oven, a cast iron pan, or a stainless steel skillet are all generally safe to heat on the stovetop and in the oven/Plastic, nonstick, and pans with wood handles are not safe to heat in the oven. If you are unsure, you can transfer the rice mixture from a skillet to a casserole pan and top it with the browned chicken if needed when it's time to put everything in the oven.
You can swap jasmine rice for white rice, but I would reduce the chicken broth by 1/3 cup.
You can swap brown rice, but it will take about 60 minutes of cooking for brown rice to become tender. For brown rice you'll need the same amount of broth to rice ratio.
If you have a larger pot like a Dutch oven, the rice and broth can easily be doubled if you prefer more rice, though expect the cook time to be a little longer for the rice to become tender.
Chicken thighs have a little more fat on them and can cook a little longer while still being juicy as any fat continues to render into the meat.
Chicken thighs can vary a lot in size and weight. 3/4 of a pound - 1 pound of bone in chicken thighs is usually about a serving of meat for one person.
Nutrition
Calories: 525kcal | Carbohydrates: 40g | Protein: 27g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1132mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Found on: onmykidsplate.com/chicken-thighs-rice/