This one’s a proper, cosy dinner – juicy, seasoned chicken thighs cooked with fluffy, flavour-packed rice all in one pan. No fuss, just simple, hearty goodness. Whether you’re cooking for the family or just need an easy midweek meal, this dish will always hit the spot. Plus, the best part? Less washing up! Pop a sprinkle of fresh parsley on top for freshness, and you’re a winner.
Ingredients:
1 yellow onion,
1 Tbsp chopped parsley (optional garnish)
4-5 boneless, skinless chicken thighs
2 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
2 Tbsp cooking oil
1 cup long-grain white rice
1.75 cups vegetable stock
Tips:
Swap the vegetable stock for chicken stock if you want a richer flavour.
Want to jazz it up?
Add some frozen peas or chopped capsicum in with the rice for a bit more colour and veg.
Method
Step 1: Mix together the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in this lovely seasoning mix.
Step 2: Heat 1 tablespoon of the cooking oil in a deep skillet over medium heat. Once the oil’s nice and hot, pop in your chicken thighs. Brown them on each side for a few minutes – they don’t need to be fully cooked just yet. Take them out and set them aside on a plate.
Step 3: In the same skillet, reduce the heat to medium-low and add another tablespoon of oil. Toss in the diced onion and sauté for about 5 minutes, letting the onions soften and soak up all those yummy flavours left in the pan.
Step 4: Add the uncooked rice to the skillet with the onions and give it a quick stir for 1-2 minutes to toast the rice – this adds a lovely nutty flavour.
Step 5: Pour in the vegetable stock and stir gently to dissolve any browned bits from the bottom of the skillet. Return the chicken thighs to the skillet, placing them on top of the rice.
Step 6: Cover the skillet with a lid, turn the heat up to medium-high, and bring the stock to a full boil. Once it’s boiling, turn the heat down to low and let everything simmer gently for 20 minutes. Don’t lift the lid or stir – let it do its thing!
Step 7: After 20 minutes, turn off the heat and let it rest for another 5 minutes, still keeping that lid on tight.
Step 8: Finally, remove the lid, fluff up the rice around the chicken, and sprinkle with fresh parsley if you fancy it. Serve it up and enjoy!
Preparation Time: 10 minutes Cooking Time: 30 minutes