One-Pot Chicken and Rice

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Description

A deliciously smoky and sweet chicken and rice dish cooked in one pot. The tender chicken, fragrant rice, and subtle maple flavors create a mouthwatering combination that will leave you craving more.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 1 ½ cups chicken broth
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, for garnish

Instructions

  1. In a large skillet over medium heat, heat the olive oil. Add the chicken thighs, skin-side down, and cook until browned, about 5 minutes. Flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, sauté the onion and red bell pepper until they soften, approximately 4 minutes. Add the garlic, smoked paprika, thyme, salt, and black pepper. Stir well to combine.
  3. Add the rice to the skillet and stir until it is coated in the seasoning. Pour in the chicken broth and maple syrup, stirring to incorporate all the flavors.
  4. Place the chicken thighs on top of the rice mixture. Bring to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20 minutes until the rice is tender and the chicken is fully cooked.
  5. Remove from heat and let it rest for 5 minutes before fluffing the rice with a fork. Serve the chicken and rice hot, garnished with fresh parsley.

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