Chicken and Rice | Easy One Pot Meal | Easy Chicken Thighs 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.

Pat dry the chicken thighs after washing.

Rub 1 teaspoon of olive oil on the chicken thighs.

Add half of the seasoning to one side of the chicken and the remaining to the other side. Reserve some for the rice.

Let the chicken rest for 10-15 minutes.

In a pan, heat 1 tablespoon of olive oil and pan-sear the chicken thighs on medium heat for 5 minutes or until golden.

Flip the chicken and fry for another 5-7 minutes until browned on both sides, then set aside.

Wash and soak 1 1/2 cups of basmati rice for 20 minutes.

In the same pan, add 1 tablespoon of butter, 1/4 cup of chopped onions, and 1 teaspoon of minced garlic.

Add the reserved seasoning and the soaked basmati rice, toasting the rice on low heat for 5-7 minutes.

Pour in 1 cup of chicken stock and 2 cups of hot water, checking the salt and adding to taste.

Add 1 teaspoon of white vinegar or lemon juice.

Place the fried chicken thighs on top and cover to cook on low heat for 15-20 minutes until all the water is absorbed.

Garnish with parsley or coriander leaves and let rest for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: