One Pan Chicken and Rice
Servings
6
servingsTotal time
1
hour10
minutesIngredients
6, skin-on chicken thighs
neutral oil
1/2 yellow onion, diced
1/2 bell pepper, diced
2 garlic cloves, minced
2 cups basmati rice
3 cups chicken broth
2 bay leaves
fresh herbs, for garnish
- Spices
1 tbsp kosher salt
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1/2 tsp corriander
1/4 tsp cardamom
1/4 tsp cinnamon
Directions
- Season the chicken thighs generously with the listed spices.
- Heat 1-2 tbsp of oil in a pan over medium heat. Add the chicken thighs skin-side down and sear for 7 minutes. Flip and sear for an additional 5 minutes. Remove and set aside.
- In the same pan, add the onion and bell pepper and cook until softened, about 7-8 minutes. Stir in the garlic and cook until fragrant.
- Add the rice and let it toast for about 1 minute, stirring occasionally.
- Pour in the broth and stir to combine. Add the bay leaves and nestle in the chicken thighs.
- Bring everything to a boil, then cover, and reduce to a simmer. Let simmer for 20 minutes.
- Remove the pan from the heat and set aside for 5 minutes.
- Uncover, garnish with fresh herbs, and serve.