Description
A comforting and simple one pot meal with seared chicken thighs, fluffy basmati rice, and aromatic spices.
Ingredients
Scale
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ tsp mixed herbs
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- ½ cup green onions, chopped for garnish
Instructions
- In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper.
- Rinse rice until water runs clear and set aside.
- Coat chicken thighs with the seasoning mixture and let rest for a few minutes.
- Heat olive oil on medium-high heat in a pan and sear chicken thighs skin-side down for about 3 minutes on each side until golden brown.
- Remove chicken from the pan and set aside.
- Sauté chopped onions in the same oil until soft, then add butter and melt.
- Stir in rinsed rice and toast for about 1-2 minutes.
- Pour chicken stock over the rice, add reserved seasoning, and stir to combine, deglazing the pan as you do.
- Arrange chicken thighs over the rice, cover, and cook on low-medium heat for about 15-20 minutes.
- Garnish with chopped green onions, fluff rice with a fork, and serve.
Notes
For a lighter dish, use less oil and remove the skin from the thighs. You can substitute proteins or add vegetables like peas or carrots for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg