Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Why You’ll Love Making It

• Beginner-Friendly: The steps are easy to follow, even for those new to cooking.
• Simple Ingredients: All ingredients are easily accessible and likely already in your pantry or fridge.
• One-Pot Wonder: Minimal cleanup required! Everything cooks in a single pot, making your evening hassle-free.
• Customizable: You can swap out herbs, spices, or garnishes to suit your taste preferences.
• Perfectly Balanced: The combination of protein, carbs, and flavors makes it a complete meal.

Ingredients

• 1½ cups uncooked basmati rice: Rinsed until the water runs clear to remove excess starch, ensuring fluffy rice.
• 6 chicken thighs: Use skinless thighs for tender, juicy results. Bone-in adds extra flavor, but boneless works too.
• 1½ teaspoons mixed herbs: A blend of thyme, oregano, and rosemary works beautifully here.
• 2 teaspoons smoked paprika: Adds a rich, smoky depth of flavor.
• 1 teaspoon onion powder: For subtle sweetness.
• 1 teaspoon garlic powder: Enhances the savory profile of the dish.
• 2 tablespoons olive oil: For searing the chicken and sautéing onions.
• 1 cup onion, chopped: Yellow, white, or red onions work equally well.
• 1 tablespoon butter: Adds a touch of creaminess to the rice.
• 3 cups low-sodium chicken stock: Enhances the flavor of the rice while keeping it moist.
• Salt and pepper to taste: Adjust to your preference.
• ½ cup green onions: Chopped for garnish. Substitute with chives, parsley, or coriander as desired.

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Instructions

1. Prepare the Seasoning
   In a small mixing bowl, combine the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well and set aside.
2. Prep the Rice
   Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear. This step removes excess starch and prevents clumping. Set the rice aside.
3. Season the Chicken
   Place the chicken thighs in a large bowl and coat evenly with the seasoning mixture, reserving about a teaspoon for later. Ensure each piece is well coated for maximum flavor.
4. Sear the Chicken
   Heat olive oil in a large pot or skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 3 minutes per side until golden brown. Remove the chicken from the pot and set it aside on a plate.
5. Sauté the Onions
   In the same pot, add the chopped onions to the leftover oil and sauté for 2–3 minutes until softened and translucent. Stir frequently to prevent burning.
6. Toast the Rice
   Add the butter to the onions and let it melt. Stir in the rinsed rice, toasting it for 1–2 minutes while stirring constantly to ensure it doesn’t stick. This step enhances the nutty flavor of the rice.
7. Deglaze and Add Stock
   Pour in the chicken stock and sprinkle the reserved seasoning over the mixture. Stir well, scraping up any browned bits stuck to the bottom of the pot (these are packed with flavor). Taste the liquid and adjust the salt and pepper as needed.
8. Cook the Chicken and Rice
   Arrange the seared chicken thighs on top of the rice, ensuring they are evenly spaced. Cover the pot with a tight-fitting lid and reduce the heat to low-medium. Let it cook for 15–20 minutes (cooking time may vary depending on the type of rice). The rice should absorb all the liquid and become tender.
9. Garnish and Rest
   Once the rice is cooked, sprinkle the dish with chopped green onions, cover, and let it rest for 3 minutes off the heat. This step allows the flavors to meld.
10. Fluff and Serve
    Use a fork to fluff the rice gently. Serve hot and enjoy a delicious, comforting meal!

FAQs

Can I use chicken breasts instead of chicken thighs?
Absolutely! While chicken thighs are preferred for their juiciness and flavor, chicken breasts can be used as a leaner alternative. Be mindful of the cooking time, as chicken breasts can dry out more quickly. Sear them as instructed, and check for doneness to ensure they remain moist.

Can I make this recipe ahead of time?
Yes, this dish can be made ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken stock or water to the pot and warm it over low heat, stirring occasionally to prevent the rice from drying out.