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Easy Flavorful 5-Dollar Chicken and Rice One-Pot Dinner

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A quick and easy one-pot chicken and rice dinner that is flavorful, comforting, and perfect for busy weeknights. Uses simple pantry staples and cooks in about 40 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 ½ cups long grain white rice (basmati or jasmine recommended)
  • 3 cups chicken broth (homemade or store-bought)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley, chopped (optional for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Dice the onion, mince the garlic, and chop the parsley. Pat the chicken thighs dry with paper towels.
  2. Season the chicken thighs evenly with salt, pepper, smoked paprika, cumin, and oregano.
  3. Heat olive oil in a large heavy-bottomed pot or deep skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-7 minutes until skin is golden and crisp. Flip and cook the other side for 3 minutes. Remove chicken and set aside, keeping the oil and fond in the pot.
  4. Lower heat to medium. Add diced onion to the pot and cook until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  5. Stir in the rice and cook for 1-2 minutes, coating each grain with the oil and onions.
  6. Pour in chicken broth and scrape the bottom of the pot to lift browned bits. Bring to a gentle boil.
  7. Nestle the chicken thighs skin-side up on top of the rice mixture. Cover with lid and reduce heat to low.
  8. Simmer gently for 20-25 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Avoid lifting the lid frequently.
  9. Remove the pot from heat and let rest covered for 5 minutes. Sprinkle chopped parsley on top and serve with lemon wedges.

Notes

Pat chicken dry before browning for crisp skin. Use a tight-fitting lid to trap steam and cook rice evenly. Avoid lifting the lid too often to keep moisture in. If rice is not done after 25 minutes, add a splash more broth or water and cook a few minutes longer. Leftovers keep well refrigerated for up to 3 days and reheat gently with added broth or water to maintain moisture.

Nutrition

Keywords: chicken and rice, one-pot dinner, easy dinner, budget-friendly, quick meal, weeknight dinner, comforting food

Find it online: https://realityeats.com/easy-flavorful-5-dollar-chicken-and-rice-one-pot-dinner-recipe-to-try-tonight/