February 4, 2015

How to Make One Pot Chicken Thighs and Rice

Name: One Pot Chicken Thighs and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

How to Make One Pot Chicken Thighs and Rice
I love a good one pot meal, especially on a week night where the last thing I want to do after work is spend all night cooking a meal for two. I made this one pot chicken thighs and rice dish for dinner last night using whatever I had in the fridge and pantry.
How to Make One Pot Chicken Thighs and Rice

It turned out great and we had plenty of leftovers to use for lunch or to repurpose into a soup. 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!

Side note, the leftovers were soooo good the next day! It’s like the spices had some extra time to work their magic. What a yummy lunch!
How to Make One Pot Chicken Thighs and Rice

One Pot Chicken Thighs and Rice

A delicious and easy one pot chicken and rice dish you can make after a busy day at the office or whip up for impromptu guests!

Course Main Course

Cuisine American

Keyword chicken and rice, one pot, one pot meal

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 people

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

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.
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.
Add chicken stock and rice and scrape the good brown bits of flavour on the bottom of the pan.
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!