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Easy One-Pot Budget-Friendly Chicken and Rice Recipe for Quick Dinners

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A simple, comforting one-pot chicken and rice dish that is quick to prepare, budget-friendly, and perfect for weeknight dinners. Juicy chicken thighs are browned and simmered with rice and aromatic spices for a flavorful meal.

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on), about 1.5 pounds
  • 1 cup long-grain white rice (200 grams)
  • 2 1/4 cups chicken broth or stock (540 ml), low-sodium preferred
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or oregano
  • Optional: 1 cup frozen peas or diced carrots

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch. Pat chicken thighs dry and season generously with salt, pepper, smoked paprika, and dried thyme.
  2. Heat 2 tablespoons of oil in a large deep skillet or sauté pan over medium-high heat. Place chicken skin-side down and cook without moving until golden brown, about 5-6 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add chopped onion and sauté until translucent, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
  4. Stir in rinsed rice, coating grains in oil and aromatics. Toast lightly for about 2 minutes until a nutty smell develops.
  5. Pour in chicken broth and stir gently. Nestle browned chicken thighs back into the pan, skin-side up, partially submerged in liquid.
  6. Bring to a gentle boil, then reduce heat to low and cover with a lid. Simmer undisturbed for 20-25 minutes until rice is tender and liquid absorbed.
  7. If using, add frozen peas or diced carrots after 20 minutes, cover, and cook another 5 minutes until veggies are heated through.
  8. Remove from heat and let sit covered for 5 minutes to allow rice to finish steaming and flavors to meld.
  9. Optional: If rice seems dry but chicken isn’t cooked through, add a splash more broth or water, cover, and cook a few minutes longer.
  10. Optional: For crispier chicken skin, briefly place pan under broiler for 1-2 minutes, watching carefully to avoid burning.

Notes

Brown the chicken first to develop flavor and texture. Rinse rice to remove excess starch for fluffier results. Keep the lid on while simmering to trap steam and cook rice evenly. Adjust seasoning incrementally. If rice is undercooked, add more liquid and cook longer. For crispier skin, broil briefly at the end.

Nutrition

Keywords: one-pot, chicken and rice, quick dinner, budget-friendly, easy recipe, weeknight meal, comfort food, simple ingredients

Find it online: https://atomicbite.com/easy-one-pot-budget-friendly-chicken-and-rice-recipe-for-quick-dinners/