Perfect Chicken and Rice

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into large bite-size pieces)
• kosher salt (To taste; estimated 1 tsp)
• black pepper (To taste; estimated 1/2 tsp)
• 2 tbsp olive oil (For searing the chicken)
• 1 yellow onion (Finely diced)
• 3 cloves garlic (Minced)
• 1.5 cup long-grain white rice (Rinsed until the water runs mostly clear)
• 3 cup chicken broth ( preferably low-sodium)
• 1 tsp paprika
• 0.5 tsp dried thyme
• 1 bay leaf (Remove before serving)
• 2 tbsp unsalted butter (Stirred in at the end)
• 2 tbsp fresh parsley (Chopped, for garnish)

Steps

1. 1

   Pat the chicken dry with paper towels, then season all over with salt, black pepper, and paprika. Rinse the rice under cold water until the water is mostly clear and drain well.

2. 2

   Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil is shimmering, add the chicken in a single layer, working in batches if necessary so it browns rather than steams.

3. 3

   Sear the chicken for about 3 to 4 minutes per side, until deeply golden on the outside. Transfer it to a plate; it does not need to be fully cooked yet.

4. 4

   Add the diced onion to the same pan. Cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden, scraping up any browned bits from the bottom.

5. 5

   Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic brown.

6. 6

   Add the rinsed rice, dried thyme, and bay leaf. Stir for 1 to 2 minutes so the rice is coated in the flavorful oil and begins to toast lightly.

7. 7

   Pour in the chicken broth and stir once to distribute the rice. Return the seared chicken and any accumulated juices to the pan, then bring the liquid to a gentle boil.

8. 8

   Reduce the heat to low, cover the pan tightly, and simmer for 18 to 20 minutes, or until the rice has absorbed the broth and the chicken reaches an internal temperature of 165°F (74°C). Avoid lifting the lid while the rice cooks.

9. 9

   Turn off the heat and let the covered pan rest for 5 to 10 minutes. Remove the bay leaf, fluff the rice gently with a fork, and stir in the butter.

10. 10

    Taste and adjust the salt and pepper. Garnish with chopped parsley and serve hot.

Notes

No transcript, comments, structured recipe data, or visible recipe text was supplied. Ingredients, quantities, timing, and method are therefore informed estimates rather than an extraction of the creator's exact recipe. If the rice is still firm after the liquid is absorbed, add a small splash of hot broth or water, cover, and cook for several more minutes.

Nutrition per serving

• main
• one-pot
• chicken
• rice
• comfort food
• skillet
• family dinner