Description
A flavorful and comforting one-pot chicken and basmati rice dish seasoned with smoked paprika, mixed herbs, and aromatic spices. Perfectly seared chicken thighs simmer with rice and chicken stock to create a hearty and savory meal with minimal cleanup.
Ingredients
Scale
Chicken
- 6 skinless chicken thighs
Rice and Liquids
- 1½ cups uncooked basmati rice
- 3 cups low sodium chicken stock
Vegetables and Aromatics
- 1 cup chopped onion
Oils and Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Spices and Seasonings
- 1½ tsp mixed herbs
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare Spice Mixture: In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper. Mix thoroughly and set aside for seasoning the chicken.
- Rinse Rice: Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Drain well and set aside.
- Season Chicken: Rub the prepared spice mixture evenly over all sides of the skinless chicken thighs, coating them thoroughly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear each side for about 3 minutes until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add chopped onions and sauté until they become soft and translucent, allowing them to absorb the remaining flavors from the chicken.
- Toast Rice: Add butter to the skillet with the onions, then stir in the rinsed basmati rice. Cook and stir for 1–2 minutes to toast the rice lightly, enhancing its nutty flavor.
- Add Stock and Seasoning: Pour in the chicken stock, then stir in any remaining seasoning mixture. Mix well to combine all the flavors evenly.
- Simmer: Place the seared chicken thighs on top of the rice mixture. Cover the skillet with a tight-fitting lid and cook over low to medium heat for 15–20 minutes, until the rice is tender and the chicken is cooked through.
Notes
- Ensure the lid fits tightly to prevent steam from escaping during cooking, which helps rice cook evenly.
- Use low sodium chicken stock to control salt levels in the dish.
- For extra flavor, you can add minced garlic with the onions during the sauté step.
- If skin-on chicken thighs are preferred, sear skin side down first to render fat and crisp the skin.
- This one-pot method reduces cleanup and makes for an easy weeknight dinner.
