Craving a mouthwatering meal that's both simple and incredibly satisfying? Look no further than this classic Chicken and Rice recipe that promises to transform your ordinary dinner into an extraordinary culinary experience! Imagine tender, perfectly seasoned chicken nestled on a bed of fluffy, flavorful rice - a dish so delicious it'll have your family begging for seconds. Whether you're a busy home cook or a kitchen newbie, this recipe is your ticket to a restaurant-quality meal that's both easy to prepare and guaranteed to impress.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup rice
- 2 cups chicken broth
- 1 lb chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Gather all the ingredients: 1 cup of rice, 2 cups of chicken broth, 1 pound of chicken thighs, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of olive oil.
- Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy during cooking.
- In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Make sure to coat the chicken evenly with the spices.
- Push the sautéed onions and garlic to the side of the skillet and add the seasoned chicken thighs. Cook the chicken for about 5-6 minutes on each side, or until they are browned and cooked through. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and set it aside on a plate. In the same skillet, add the rinsed rice and stir it into the remaining oil, onions, and garlic for about 1-2 minutes to toast the rice slightly.
- Pour in the 2 cups of chicken broth and stir to combine. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and return the cooked chicken thighs to the skillet, placing them on top of the rice.
- Cover the skillet with a lid and let it simmer on low heat for about 30 minutes, or until the rice is tender and has absorbed the liquid.
- After 30 minutes, remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the rice to finish cooking and to steam.
- Fluff the rice with a fork and serve the chicken on top of the rice. Optionally, garnish with fresh herbs or lemon wedges for added flavor.
Tips
- Rice Rinsing is Key: Always rinse your rice thoroughly to remove excess starch, ensuring a fluffy and separated final dish.
- Temperature Matters: Use a meat thermometer to check that chicken reaches 165°F (75°C) for food safety and optimal juiciness.
- Let it Rest: After cooking, allow the dish to sit covered for 5-10 minutes. This helps the rice absorb remaining moisture and the chicken to retain its juices.
- Spice it Up: Don't be afraid to experiment with additional seasonings like dried herbs, cumin, or a pinch of cayenne for extra flavor.
- Choose the Right Pan: A heavy-bottomed skillet or cast-iron pan helps distribute heat evenly and prevents burning.
- Meal Prep Friendly: This recipe stores well in the refrigerator for 3-4 days, making it perfect for batch cooking and quick weeknight meals.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 120mg
