Easy Chicken Thighs And Rice One Pot Meal Recipes

EASY CHICKEN THIGHS AND RICE ONE POT MEAL

Easy Chicken Thighs and Rice One Pot Meal image

I was looking for a fast, simple recipe using chicken thighs (hubby loves these) and rice.Something that wasn't the usual "pour on a can of soup". I found a good "base" idea on "AllRecipes, (contributed by "Carol B.) The original recipe called for boullion and water, I think the stock is much tastier so started my changes there. I added the celery to the onion which was called for, and because I had asparagus in the fridge I thought that would be nice as well. I used paprika because I thought it could use just a splash of color. If I had not been lazy I would have diced up some pimento or roasted red pepper. This is the kind of easy "pantry" recipe that would lend itself to your tastes and pantry. So now this recipe is posted and I am adding this "after the fact" Made the dish for dinner and it was bland, flat and without the asparagus would have been completely tasteless. Added the ingredients listed below, and helped tremendously. I still think that this is a great "base" recipe....play with it.

Provided by YankeeKat

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chicken stock
1 cup uncooked white rice
3 tablespoons butter
1 onion, chopped
2 -3 stalks celery, chopped
1 lb fresh asparagus, cut into 2-3 inch pieces
6 bone-in chicken thighs
1 teaspoon Italian herb seasoning
salt and pepper
paprika
2 -3 cloves minced garlic sautee with the onion and celery
1 (14 ounce) can diced tomatoes (drained)
garlic powder
onion salt
celery salt

Steps:

Preheat oven to 350 degrees.
Grease a 13 x 9 inch pan or casserole.
Remove skin and excess fat from the chicken thighs.
Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and garlic and continue to saute for a couple more minutes, then add the drained diced tomatoes. If you prefer you can use the juice from the tomatoes, but reduce stock by that amount.
Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.

Nutrition Facts : Calories 435.9, Fat 21.5, SaturatedFat 8.1, Cholesterol 96.6, Sodium 395.9, Carbohydrate 37.8, Fiber 4.1, Sugar 6.4, Protein 22.9

ONE-POT CRISPY CHICKEN AND RICE

One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

ONE-POT CILANTRO LIME CHICKEN THIGHS AND RICE

One-Pot Cilantro Lime Chicken Thighs and Rice image

Chicken thighs are marinated with cilantro and lime before baking with a savory rice in this delicious one-pot meal.

Provided by fabeveryday

Categories Chicken Thighs

Time 3h15m

Yield 5

Number Of Ingredients 18

Ingredients

¼ cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 (4 ounce) bone-in, skin-on chicken thighs
1 ½ cups chicken stock
1 tablespoon olive oil
1 ¼ cups water
1 ½ cups long-grain white rice
1 ½ tablespoons freshly squeezed lime juice
½ teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 ½ teaspoons lime zest

Steps:

Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally.
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside.
Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid.
Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.
Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes.
Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.

Nutrition Facts : Calories 527.8 calories, Carbohydrate 47 g, Cholesterol 96 mg, Fat 26.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 6.3 g, Sodium 889.1 mg

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