Name: One-Pan Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 red bell pepper, diced; 1/2 white onion, diced; 2 carrots, diced; 4 cloves garlic, minced; 1.5 lbs boneless, skinless chicken thighs; paprika, to taste; onion powder, to taste; garlic powder, to taste; adobo seasoning, to taste; 2 tbsp olive oil; 2 tbsp butter; 2 cups long-grain white rice; 4 cups chicken broth; 1 tbsp chicken bouillon powder; fresh cilantro, for garnish

1

Dice the red bell pepper, onion, and carrots. Mince the garlic.

2

Season both sides of the chicken thighs generously with paprika, onion powder, garlic powder, and adobo seasoning.

3

Heat olive oil in a large pan or skillet over medium-high heat.

4

Sear the chicken thighs for about 4 minutes on each side until a golden-brown crust forms.

5

Remove the chicken from the pan and set aside.

6

To the same pan, add the diced vegetables and butter. Sauté until the vegetables soften.

7

Add the rice to the pan and toast for 1-2 minutes, stirring to coat in the pan drippings.

8

Pour in the chicken broth and season with chicken bouillon powder. Stir to combine.

9

Place the seared chicken thighs back into the pan on top of the rice. Pour in any remaining juices from the plate.

10

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.

11

Turn off the heat and let the dish rest, covered, for 5-10 minutes.

12

Garnish with fresh cilantro before serving.

One-Pan Chicken and Rice

Ingredients

15 Ingredients

Instructions

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