One-Pan Chicken and Rice
A flavorful and budget-friendly one-pan meal featuring seared chicken thighs cooked with rice and vegetables. This easy recipe is perfect for a weeknight dinner or meal prep.
A flavorful and budget-friendly one-pan meal featuring seared chicken thighs cooked with rice and vegetables. This easy recipe is perfect for a weeknight dinner or meal prep.
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Dice the red bell pepper, onion, and carrots. Mince the garlic.
Season both sides of the chicken thighs generously with paprika, onion powder, garlic powder, and adobo seasoning.
Heat olive oil in a large pan or skillet over medium-high heat.
Sear the chicken thighs for about 4 minutes on each side until a golden-brown crust forms.
Remove the chicken from the pan and set aside.
To the same pan, add the diced vegetables and butter. Sauté until the vegetables soften.
Add the rice to the pan and toast for 1-2 minutes, stirring to coat in the pan drippings.
Pour in the chicken broth and season with chicken bouillon powder. Stir to combine.
Place the seared chicken thighs back into the pan on top of the rice. Pour in any remaining juices from the plate.
Bring the liquid to a simmer, then reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the liquid is absorbed and the rice is tender.
Turn off the heat and let the dish rest, covered, for 5-10 minutes.
Garnish with fresh cilantro before serving.

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