Description
This one pan chicken and garlic rice is an easy dinner perfect for weeknight meals. It offers a tasty family dinner solution using simple ingredients for a delicious chicken rice recipe that’s quick and satisfying.
Ingredients
Scale
- 1 tsp sea salt flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried thyme
- ½ tsp freshly cracked black pepper
- ¼ cup (60 ml) extra-virgin olive oil
- 5 boneless chicken thighs (skin on or off skin-on pictured) (see note 1)
- ¼ cup (60 ml) water
- 1 onion finely diced
- 1 tsp freshly minced garlic
- 1 cup (200 g) jasmine rice
- 1½ cups (375 ml) chicken stock (see note 2 about gluten-free)
- Fresh thyme sprigs to garnish (optional)
- Mixed leaf salad
Instructions
- Mix the sea salt flakes, onion powder, garlic powder, paprika, dried thyme, black pepper, and olive oil in a shallow dish. Coat the chicken thighs evenly with the marinade using your hands or tongs.
- Warm a large heavy-bottomed pan over medium-high heat and cook the chicken for about 6 to 8 minutes, turning once until golden brown. Remove the chicken and place on a plate. Optionally, spoon out any excess fat from the pan for less greasiness but keep it for flavor if preferred.
- Pour water into the pan and stir to loosen any browned bits stuck to the bottom.
- Add diced onion and minced garlic to the pan and cook while stirring for 1 to 2 minutes until they become fragrant.
- Stir in the jasmine rice and chicken stock, then bring the mixture to a simmer. Once simmering, lower the heat and arrange the chicken back on top of the rice, skin-side up if using skin-on thighs.
- Cover the pan and let it cook gently for 15 minutes.
- Remove the pan from heat and let it sit covered for 10 minutes to allow flavors to develop.
- Serve the dish topped with fresh thyme if desired, accompanied by a mixed leaf salad.
Notes
- Note 1 – For skin-on chicken thighs, buying bone-in skin-on cutlets and deboning them yourself is recommended
- Note 2 – Verify chicken stock is gluten-free by checking labels carefully
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: mains , starters , entrees , side dishes , soups , stews , salads , sandwiches , burgers , pasta , rice , seafood , vegetarian , desserts , baking , drinks , snacks , breakfast , gluten-free , dairy-free , low-carb , grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken , beef , pork , lamb
- Method: Stovetop
- Cuisine: Mexican , Italian , American , French , Asian , Greek , Thai , German , Indian , Middle Eastern , Mediterranean
Nutrition
- Calories: 400 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg