I love chicken and rice. And this really filled me up after a lot of swimming and siting in the sun. It was very convenient because we only needed one pot. We found this recipe on the website called The Dinner Bite. We boiled the chicken before sautéing it so that we could get some chicken stock.
Ingredients
- 1½ cups uncooked basmati rice
- 6 chicken thighs (raw or boiled)
- 1 ½ teaspoon mixed herbs
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder (optional)
- 1 teaspoon garlic powder
- 2 tablespoon olive oil
- 1 cup onion chopped (any type)
- 1 tablespoon butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
Preparation
Combine the spices in a small mixing bowl.
Rinse the rice until the water runs clear and set aside.
Put the chicken thighs in a bigger bowl and add the seasoning (save a little of the seasoning for later). Mix until the chicken is well coated.
Heat the oil in a pan and add the chicken skin-side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and place on a plate and set aside.
Sauté the chopped onions in the hot oil until soft and translucent, add the butter, and stir until melted. stir in the rinsed rice and toast for about a minute or two making sure it doesn’t stick to the bottom of the pan. Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine.
Arrange the chicken thighs over the rice then cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes or until the rice is ready.
This is a very satisfying dish (and an enjoyable read). It is also easy to make (very important for me).
I will be making a lot of this recipe.