Chicken Thighs and Rice One Pot Meal

I love a good one-pot meal, especially on a weeknight where the last thing I want to do after work is spend all night cooking a meal for two. Last night, I made this dinner using whatever I had in the fridge and pantry. It turned out great and we have plenty of leftovers to use to reheat or repurpose into a soup.

In this case, I had chicken thighs on hand and I used those but you could use any poultry (preferably bones in), sausage, prawns or even portobello mushrooms!

Chicken Thighs and Rice One Pot Meal

Ingredients
1 package of chicken thighs (I had 8 thighs in this case), skin on, bone-in, patted dry
2 yellow and red bell peppers, sliced
1 jalapeno, seeds discard and chopped
Half a yellow onion, finely chopped
3 cloves garlic, finely chopped
2 cups sliced mushrooms, can be either cremini or button
Kosher salt and black pepper
2 tbsp cumin
2 tbsp paprika
1 tsp red pepper flakes
1 tbsp oregano
1 box of yellow rice (again you can use whatever you have on hand)
1 ½ cups chicken stock
2 tbsp coconut oil

Instructions

1. Heat up the skillet with the coconut oil. Season chicken with salt, pepper, paprika and cumin. Place skin side down on the skillet. Cook for 5-7 minutes until browned and flip over for a couple more minutes. Remove from pan.
2. Discard majority of the rendered fat and add the onions, peppers, jalapeno and mushrooms. Cook for 5 minutes, add garlic, oregano and red pepper flakes.
3. Add chicken stock and rice and scrape the good brown bits of flavour on the bottom of the pan.
4. Add back the chicken to the pot and place the lid on top turning the heat down to simmer.
   Simmer away for 35-40 minutes until chicken is cooked and rice is fluffy. Serve and enjoy!