The Best chicken and rice recipe for Busy Nights

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Ingredients

• 4 bone-in, skin-on chicken thighs (or 2 chicken breasts, cut into pieces)

• 1½ cups long-grain white rice (jasmine or basmati work well)

• 2¾ cups chicken broth (low-sodium preferred)

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 1 cup frozen peas and carrots mix

• 2 tablespoons olive oil or butter

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• Salt and black pepper to taste

• Optional: Fresh parsley for garnish

• Optional: Lemon wedges for serving

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon cumin

• ¼ teaspoon cayenne pepper (adjust to taste)

Instructions

1. Step 1: Season the Chicken Pat chicken pieces dry with paper towels – this crucial step ensures crispy skin. Combine your seasoning blend ingredients and rub generously over all chicken surfaces. Let it sit for 5 minutes while you prep other ingredients.
2. Step 2: Sear the Chicken Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-6 minutes without moving. Flip and cook another 4 minutes. The chicken won't be fully cooked yet – that's intentional. Remove and set aside on a plate.
3. Step 3: Sauté Aromatics In the same pot (don't clean it – those browned bits add flavor!), reduce heat to medium. Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant. This builds the flavor foundation for your chicken and rice recipe .
4. Step 4: Toast the Rice Add uncooked rice to the pot, stirring to coat with the aromatic oil. Toast for 2 minutes – you'll hear a subtle crackling sound. This step prevents mushy rice and adds a nutty depth.
5. Step 5: Add Liquid and Simmer Pour in chicken broth, paprika, thyme, salt, and pepper. Stir well, scraping up any browned bits. Bring to a gentle boil, then nestle the seared chicken pieces on top. Reduce heat to low, cover tightly, and simmer for 25 minutes without lifting the lid.
6. Step 6: Add Vegetables and Finish After 25 minutes, quickly scatter frozen peas and carrots over the rice. Replace the lid and cook 5 more minutes until vegetables are heated through and rice is tender. This easy chicken and rice one pot meal technique ensures everything finishes simultaneously.
7. Step 7: Rest and Serve Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork, garnish with fresh parsley, and serve with lemon wedges for brightness.

Nutrition

Calories: ' + d.