Serves 4
415 cal · 70 min
Rice with Chicken
Recipe GLPRd4d571ae1d20b0
A classic one-pan dish featuring tender bone-in chicken thighs nestled in fragrant rice infused with sautéed onions, peppers, garlic, cumin, and oregano, simmered together in a savory tomato and chicken broth until the rice is tender and the chicken is fully cooked through.
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Ingredients
4 bone-in chicken thighs (6 ounces each), skin removed
½ teaspoon Kosher salt
½ teaspoon Black pepper
1 yellow onion, peeled and chopped
1 bell pepper, cored, seeded, and chopped
3 garlic cloves, peeled and minced
1 teaspoon Ground cumin
1 teaspoon Dried oregano
1 cup long-grain white rice, uncooked
1 can (14.5 oz) low-sodium diced tomatoes, with liquid
2 cups water
1 low-sodium chicken bouillon cube
Directions
Place the chicken thighs on a cutting board, skin side up. Trim away any excess fat from the edges, using a sharp knife or kitchen scissors to remove fat that does not directly cover the meat. Pat the chicken dry with paper towels and set aside.
Heat a large skillet over medium-high heat. Once hot, add the chicken thighs skin side down and cook for 5 minutes until the exposed side turns golden brown. Flip the thighs and cook for another 5 minutes on the other side. Transfer the cooked chicken to a clean plate.
Pour off most of the fat from the skillet, leaving about 1 tablespoon in the pan. Lower the heat to low.
Add the chopped onion, bell pepper, and minced garlic to the skillet along with the ground cumin and dried oregano. Cook over low heat, stirring occasionally, for about 10 minutes until the onion becomes soft and translucent.
Add the uncooked rice to the skillet and stir well to coat with the oil and spices. Add the diced tomatoes along with their liquid, then stir everything together.
Pour the water into the skillet and add the bouillon cube. Increase the heat to high and bring the mixture to a boil, stirring to dissolve the bouillon cube and combine all ingredients.
Return the chicken thighs to the skillet, placing them skin side down on top of the rice mixture. Reduce the heat to low, cover the skillet with a lid, and cook for 20 minutes.
Carefully flip the chicken thighs so the skin side is now facing up. Cover the skillet again and continue cooking for another 20 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender and has absorbed the liquid.
Remove from heat and serve immediately while hot.
