Mohamed Shili This delicious Julia Child-inspired One-Pot Chicken and Rice is an easy and quick dinner perfect for busy nights. Juicy chicken thighs simmer with flavorful, tender rice in one pan, making cleanup simple. You can easily customize it with common ingredients from your pantry, and the aromatic blend of herbs gives this comforting dish irresistible homemade flavor.
Ingredients Needed
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1.25 pounds boneless, skinless chicken thighs (4-5 thighs)
- 2 tablespoons cooking oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 1 cup uncooked long-grain white rice
- 1¾ cups vegetable broth
- 1 tablespoon chopped fresh parsley (optional garnish)
How To Make One Pot Chicken
- Season the Chicken: In a small bowl, mix together paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with the seasoning.
- Brown the Chicken: Heat 1 tablespoon of cooking oil in a deep skillet over medium heat. Once hot, add chicken thighs. Cook for about 3-4 minutes per side until nicely browned, but not cooked all the way through. Transfer the browned chicken to a clean plate and set aside.
- Sauté the Onion: Reduce heat to medium-low. Add the remaining tablespoon of cooking oil to the skillet, followed by diced onion. Cook, stirring frequently, for about 5 minutes, until onions soften and pick up browned bits from the skillet.
- Toast the Rice: Add uncooked rice to the skillet with the onions. Sauté, stirring frequently, for 1-2 minutes, until rice is lightly toasted.
- Add Broth and Chicken: Pour vegetable broth into the skillet, stirring gently to scrape up any remaining browned bits from the bottom. Place the browned chicken thighs back into the skillet on top of the rice.
- Simmer the Dish: Cover the skillet with a tight-fitting lid. Increase heat to medium-high and bring the mixture to a boil. Once boiling, immediately reduce heat to low. Simmer gently without lifting the lid or stirring for 20 minutes.
- Rest and Serve: After 20 minutes, turn off the heat and let the skillet rest, covered, for an additional 5 minutes. Remove the lid, fluff the rice gently with a fork, and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!
Recipe Tips
- Use Fresh Spices: Fresh spices enhance the dish’s flavor. Check expiration dates and replace any that are stale.
- Properly Brown the Chicken: Searing the chicken until golden brown adds depth to the dish. Avoid overcrowding the pan to ensure even browning.
- Sauté the Rice: Lightly toasting the rice before adding broth brings out a nutty flavor, enriching the overall taste.
- Maintain Lid On While Simmering: Keeping the lid on during simmering ensures the rice cooks evenly and absorbs all the flavors.
- Let It Rest: Allowing the dish to rest off the heat for a few minutes after cooking helps the flavors meld and the texture to set perfectly.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover One-Pot Chicken and Rice to an airtight container and refrigerate within two hours of cooking. Consume within 3-4 days for optimal freshness.
- Freeze: After cooling, place leftover One-Pot Chicken and Rice in a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. To thaw, refrigerate overnight before reheating.
- Reheating: Reheat leftover One-Pot Chicken and Rice in a covered skillet over medium heat for 5-7 minutes, stirring occasionally, until heated through.
Nutrition Fact
Serving Size: 1 serving
- Calories: 421
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 125mg
- Sodium: 688mg
- Potassium: 400mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 31g
More Julia Child Recipes:
Julia Child One Pot Chicken
Description
This delicious Julia Child-inspired One-Pot Chicken and Rice is an easy and quick dinner perfect for busy nights. Juicy chicken thighs simmer with flavorful, tender rice in one pan, making cleanup simple. You can easily customize it with common ingredients from your pantry, and the aromatic blend of herbs gives this comforting dish irresistible homemade flavor.
Ingredients
Instructions
- Season the Chicken: In a small bowl, mix together paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with the seasoning.
- Brown the Chicken: Heat 1 tablespoon of cooking oil in a deep skillet over medium heat. Once hot, add chicken thighs. Cook for about 3-4 minutes per side until nicely browned, but not cooked all the way through. Transfer the browned chicken to a clean plate and set aside.
- Sauté the Onion: Reduce heat to medium-low. Add the remaining tablespoon of cooking oil to the skillet, followed by diced onion. Cook, stirring frequently, for about 5 minutes, until onions soften and pick up browned bits from the skillet.
- Toast the Rice: Add uncooked rice to the skillet with the onions. Sauté, stirring frequently, for 1-2 minutes, until rice is lightly toasted.
- Add Broth and Chicken: Pour vegetable broth into the skillet, stirring gently to scrape up any remaining browned bits from the bottom. Place the browned chicken thighs back into the skillet on top of the rice.
- Simmer the Dish: Cover the skillet with a tight-fitting lid. Increase heat to medium-high and bring the mixture to a boil. Once boiling, immediately reduce heat to low. Simmer gently without lifting the lid or stirring for 20 minutes.
- Rest and Serve: After 20 minutes, turn off the heat and let the skillet rest, covered, for an additional 5 minutes. Remove the lid, fluff the rice gently with a fork, and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!
Notes
- Use Fresh Spices: Fresh spices enhance the dish’s flavor. Check expiration dates and replace any that are stale.
- Properly Brown the Chicken: Searing the chicken until golden brown adds depth to the dish. Avoid overcrowding the pan to ensure even browning.
- Sauté the Rice: Lightly toasting the rice before adding broth brings out a nutty flavor, enriching the overall taste.
- Maintain Lid On While Simmering: Keeping the lid on during simmering ensures the rice cooks evenly and absorbs all the flavors.
- Let It Rest: Allowing the dish to rest off the heat for a few minutes after cooking helps the flavors meld and the texture to set perfectly.
Julia Child One Pot Chicken
