One of my favorite recipes is One Pot Chicken & Rice – and the best part is you can really make it however you like – with whatever you have in the cupboard! But I’ll give you some ideas to get you started.
One thing you’ll need is a good spice rub for the chicken – This time I used the rub I won from Sauce Goddess (oh yeah – I won a contest with this video!) and I really like this rub for chicken – it’s salty and has pepper but isn’t too much on any flavor – it’s a great neutral rub that just enhances the flavor of the chicken.
Another time I made the recipe – I used the Loco Lime spice I got on a trip back home – this is great for a more southwestern style – which I’ll share below.
I always always ALWAYS use boneless + skinless chicken thighs. Some recipes call for the skin-on, bone-in but it’s just more hassle and there’s no need – these work just as well and are better for you.
Brown them in a dutch oven 2-3 minutes on each side in hot oil. I tried the newest hip thing one time – Avocado Oil – it’s bright green – I still prefer olive oil – but Avocado is supposed to be healthier so give it a whirl.
While your chicken is browning – get your veggies ready. This time I had broccoli, shallots and parsley in the fridge – so I started there.
Once the chicken is browned (doesn’t need to be DONE) remove it and set aside for a bit. Scrape the brown bits and add the veggies. If you have veggies that need to be sauteed first – add those – then put the rest in when you add the rice/broth. I sauteed the shallots for a couple of minutes with the brown bits – (all the flavor!!).
Then you add the rest of your veggies – again – I had broccoli and then a can of corn – always a good filler.
Now you’re ready for the Zoup!!! Take a gander at the video above – it tasted like chicken – which is how you typically want your chicken broth.
After the veggies – in goes 1 cup rice (I like Basmati) and 2 cups broth – then you bring it up to a boil.
After it’s boiling – put the chicken back in – drop the heat and simmer for 20-30 minutes (or you can pop it in the oven for 20-30 minutes at 350).
One chicken thigh and a spoonful of rice and veggies – and you’re good to go! There are so many ways you can make this too – here are some of my favorites:
One Pot Chicken & Rice:
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