Anyone Can Make This Delicious One Pot Meal! (Chicken & Rice Recipe)

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and nutrients, while white rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and health benefits, while paprika is more economical.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth is healthier, and vegetable broth is often less expensive.

Trim excess fat and skin from chicken thighs, loosening the skin without removing it completely.

Season under the skin of the chicken thighs with equal parts adobo seasoning and all-purpose seasoning, and sprinkle salt on top of the skin.

Optional: Refrigerate the seasoned chicken for 30 minutes to 3 hours to dry out the skin for extra crispiness.

Dice red and green bell peppers and onion, keeping the root of the onion intact for easier dicing.

Heat a 12-inch cast iron skillet over medium-high heat and add about 1 tablespoon of avocado oil.

Once the skillet is hot, place the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes, then flip and cook the other side until browned.

Remove the chicken from the skillet and set aside.

Add 1 tablespoon of butter to the skillet to deglaze, scraping up any fond from the bottom.

Add the diced peppers and onion to the skillet and cook until softened, about 3-4 minutes.

Add 1 packet of minced garlic to the vegetables and cook for an additional minute.

Add rinsed long-grain rice to the skillet, stirring to combine with the vegetables.

Pour in chicken broth and bring the mixture to a simmer.

Return the browned chicken thighs to the skillet, cover, and reduce heat to low, cooking until the rice is tender, about 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary