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Food Hussy Recipe: One Pot Chicken & Rice: 3 Ways

December 26, 2016 · FoodHussy · Leave a Comment

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This post is sponsored by Zoup Broth. All opinions are my own.

Just because Christmas is over – doesn’t mean we stop cooking – right?! And the thing is – we want to use the BEST products when we cook – right? Well – I’ve got an eye opener for you! 
Introducing Cincinnati’s Test Kitchen! 
Zoup Broth for the win! If Zoup sounds familiar – it’s also a restaurant – we have 3 here in Cincinnati and I’ll be heading to their new Eastgate location in the new year (with a giveaway to boot!). 
And after trying the Zoup broth straight up – I had to try it in a recipe and share with you! 

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.

Cooking Tip: Use chicken broth instead of water to make your rice – adds a lot more flavor! 

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).

And then you’ve got one pot of yum ready for dinner! 

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: 

Ingredients:

6 boneless, skinless chicken thighs
olive oil
chicken spice rub
2 shallots, diced
1 cup basmati rice
2 cup Zoup chicken broth
1/3 cup parsley

Options:

American – 
1 bunch broccoli florets
1/2 can corn nibblets
mushrooms
Southwest – 
1 can corn
1 can roasted diced tomatoes
1 can black beans 
Taco or Loco Lime seasoning

Greek – 
roasted red peppers
kalamata olives
diced tomatoes
Directions:

* in dutch oven, heat oil until it’s shimmering
* Season chicken thighs with your favorite rub 
* Heat 2-3 minutes on each side and remove from pan 
* Scrape up brown bits and add diced shallots
* Saute 2-3 minutes
* Add veggies & extras – stir
* Add rice and broth – stir 
* Bring to a boil and stir
* Add chicken thighs back to the pan and cover 

* Lower heat and simmer for 20-30 minutes until rice is done


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Welcome To My Blog!

Hi! My name is Heather Johnson and I’m the hussy behind Food Hussy!

I’m a food & travel blogger and have been blogging since 2008. I started out with restaurant reviews in Cincinnati but have since expanded to recipes, road trips, DIY projects and am ready for my future on The Food Network (someday)!

 

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