One Pot Chicken Thighs And Rice

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Learn how to make the most delicious and hearty one pot chicken thighs and rice with just 15 minutes of hands-on kitchen time.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner, Lunch

Cuisine: American, Western

Diet: Gluten Free

Servings: servings

1 medium onion chopped
6-8 garlic cloves minced
2 Tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
1 Tablespoon chicken bouillon powder
½ teaspoon red pepper flakes
4 cups Jasmine rice or other long-grain rice, rinsed 3 to 4 times to remove excess starch
4 cups low-sodium chicken broth or stock
1 teaspoon sea salt
2 green onions green parts diced, reserve whites for other recipes

Pat the chicken thighs dry thoroughly with paper towels.
Add them to a large mixing bowl, then add the onion powder, garlic powder, 1 teaspoon of sea salt, 1 tablespoon of chicken bouillon powder, black pepper, Italian seasoning, paprika, and red pepper flakes. Mix well to ensure that the seasoning evenly coats the chicken thighs.
Place a wide-bottom pot on medium-high heat. Add the olive oil and let it heat up for three minutes.
Add the seasoned chicken thighs skin-side down and let them sear for 4 to 5 minutes on the first side. Flip them to the other side and let them sear for another 4 to 5 minutes. Remove the chicken from the pot, leaving behind the oil and fat rendered from the chicken. Reduce the heat to low.

Immediately add diced onion and minced garlic to the same pot and let them saute for two to three minutes while stirring until the onions are transluscent.
Bring the heat back up to medium-high. Add the tomato paste, dried thyme, bay leaves, red pepper flakes, and chicken bouillon powder. Stir well to combine and let them cook together, while stirring occasionally, for about 5 minutes.
Add the washed rice and let it toast in the aromatics while stirring from time to time, for 5 minutes.
Add the low-sodium chicken broth (or stock) and the one teaspoon of sea salt. Stir well to combine.
Add the seared chicken back to the pot, arranging it over the stock and rice. Cover the pot tightly with a large sheet of aluminum foil, reduce the heat to low and let it cook for 30 to 45 minutes until the chicken and rice are tender.
Check around the 15-minute mark and if the rice looks too dry, pour about half to one cup of water over it. Cover tightly again with foil and let the rice cook on low heat until the rice is soft and fluffy.
When the rice is done, turn off the heat and let it sit covered for 5 minutes. Then fluff with a fork, sprinkle green onions as needed, and serve warm.

Toasting the rice with the aromatics before adding the chicken broth infuses the rice with flavor from the aromatics and a nutty flavor from the toasting.

I find it better to make this recipe without added veggies and then serve it with veggies on the side. That's because my kids enjoy the veggies on the side better than in the rice. Steamed broccoli is one of our favorite veggie sides to enjoy with meals like this.

If you would like, add veggies like mixed veggies, red bell peppers, or broccoli.

Please use a large pot. I used a 3.5 quart, which was barely enough. I recommend a 5 quart. If you have an enameled cast iron pot, use it as it holds the heat well.

If you're using another cut of chicken, adjust the cooking time accordingly- you don't want to end up with tough, overcooked chicken.

To add a bit of creaminess to the dish, you can also add a splash of coconut milk along with the broth.

For some extra deliciousness, use white wine to deglaze the pot after you've removed the browned chicken thighs.