Here’s a simple and flavorful One-Pot Tomato and Rice Chicken recipe that is perfect for busy days:
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup long-grain white rice
- 1 can (15 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups chicken broth (or water)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Sear the Chicken:
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Season chicken with salt and pepper.
- Place the chicken, skin-side down, and cook for 5-7 minutes, until the skin is golden and crispy. Flip the chicken and cook for another 4-5 minutes. Remove the chicken and set aside.
- Sauté the Vegetables:
- In the same skillet, reduce heat to medium and add chopped onion. Cook for 3-4 minutes until softened.
- Add minced garlic, paprika, cumin, and oregano, and stir for 1 minute until fragrant.
- Cook the Rice:
- Stir in the rice and let it toast for 1-2 minutes, coating it with the spices.
- Pour in the diced tomatoes with their juice and chicken broth. Stir everything together.
- Simmer the Chicken:
- Return the seared chicken thighs to the pot, placing them on top of the rice mixture.
- Cover the pot, reduce heat to low, and simmer for 20-25 minutes until the rice is cooked, and the chicken is fully cooked through.
- Garnish and Serve:
- Once done, fluff the rice with a fork. Garnish with fresh parsley or cilantro if desired.
Enjoy your delicious one-pot chicken and rice!