Lemon Chicken Thighs and Rice
A one-pot dish featuring tender chicken thighs and fluffy basmati rice infused with aromatic herbs and spices, creating a comforting and wholesome meal.
Ingredients
Main Ingredients
- 1.5 cups uncooked basmati rice fluffy texture
- 6 pieces chicken thighs juicy, hearty
- 1.5 tsp mixed herbs Substitute with Italian seasoning or herb de Provence
- 2 tsp smoked paprika adds warmth
- 1 tsp onion powder sweetness
- 1 tsp garlic powder savory depth
- 2 Tbsp olive oil for sautéing
- 1 cup onion, chopped aromatic base
- 1 Tbsp butter richness
- 3 cups low sodium chicken stock moisture and flavor
- to taste salt and pepper balance
- 0.5 cup green onions to garnish, sub with chives, parsley or coriander
Instructions
Preparation
- Start by heating the olive oil and butter together in a large skillet or Dutch oven over medium heat. Allow the butter to melt.
- Add the chopped onion and sauté until translucent, about a few minutes.
Cooking
- Push the onions to one side and add the chicken thighs, skin-side down. Season with salt and pepper and sear until golden brown.
- Flip the chicken thighs and sprinkle smoked paprika, onion powder, garlic powder, and mixed herbs over the chicken.
- Pour in chicken stock and add the uncooked basmati rice. Stir to distribute evenly and bring to a gentle boil.
- Reduce heat to low, cover, and let simmer for about 20 minutes, until rice absorbs liquid and chicken is cooked through.
- Remove from heat and let sit covered for a few minutes. Fluff the rice with a fork and garnish with green onions before serving.
Notes
Ensure to sauté onions until tender for best flavor. Adjust seasoning as needed before serving.