Chicken and rice is a classic combination that is easy to make and delicious to eat. This recipe is perfect for a weeknight dinner or a special occasion. The chicken is cooked to perfection and the rice is flavorful and tender. With a few simple ingredients and steps, you can have a tasty meal on the table in no time. This dish is a staple in many cuisines and is sure to become a favorite in your household. It is a great way to feed a crowd, as it serves 5 people and can be made in large quantities. The combination of chicken, rice, and spices is a match made in heaven and will leave you wanting more.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups uncooked white rice
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- salt and pepper, to taste
Preparation
- Step 1: Preheat the oven to 375F
- Step 2: Rinse the rice in a fine mesh strainer and drain well
- Step 3: Heat the olive oil in a large Dutch oven over medium-high heat
- Step 4: Add the diced onion and cook until softened, about 5 minutes
- Step 5: Add the minced garlic and cook for an additional 1 minute
- Step 6: Add the chicken thighs and cook until browned on all sides, about 5-7 minutes
- Step 7: Add the chicken broth, thyme, paprika, salt, and pepper, and stir to combine
- Step 8: Add the rinsed rice to the pot and stir to combine with the chicken and broth mixture
- Step 9: Bring the mixture to a boil, then cover the pot with a tight-fitting lid
- Step 10: Transfer the pot to the preheated oven and bake for 35-40 minutes, or until the rice is tender and the liquid has been absorbed
- Step 11: Remove the pot from the oven and let it rest, covered, for 10 minutes
- Step 12: Fluff the rice and chicken mixture with a fork and serve hot
Chef’s Tip: To ensure the rice is cooked perfectly, make sure to not overfill the pot and to use a tight-fitting lid to trap the steam and heat
Prep: PT60M | Cook: PT120M | Servings: 5 personnes
