One-Pot Chicken and Rice

Juicy chicken thighs braised in a savoury broth with rice, vegetables, and herbs — everything cooks together in one pan for the ultimate comfort dinner.

Ingredients

• •4 bone-in chicken thighs
• •1 cup long-grain white rice, rinsed
• •1 onion, diced
• •3 cloves garlic, minced
• •1 carrot, diced
• •2 cups chicken broth
• •1 teaspoon paprika
• •1 teaspoon dried thyme
• •Salt and black pepper, to taste
• •1 tablespoon olive oil
• •Fresh parsley, for serving

Instructions

1. 1. Season chicken thighs with paprika, thyme, salt, and pepper. Heat olive oil in a large lidded pot or Dutch oven over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden. Flip and sear for 2 more minutes. Remove and set aside.
2. 2. In the same pot, cook onion over medium heat for 3 minutes. Add garlic and carrot and cook for 2 more minutes.
3. 3. Add rinsed rice and stir to coat in the pan drippings. Pour in chicken broth and stir.
4. 4. Nestle the seared chicken thighs on top, skin-side up. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes.
5. 5. Remove from heat and rest covered for 5 minutes. Fluff the rice around the chicken and serve garnished with parsley.