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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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Ingredients
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
Instructions
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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.
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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.
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Add chicken stock and rice and scrape the good brown bits of flavour on the bottom of the pan.
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Add back the chicken to the pot and place the lid on top turning the heat down to simmer.
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Simmer away for 35-40 minutes until chicken is cooked and rice is fluffy. Serve and enjoy!