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Chicken Thighs And Rice Skillet Recipe

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Top 9 Skillet Chicken Thighs And Rice Home Easy
Top 9 Skillet Chicken Thighs And Rice Home Easy from techreviews1.com

Description

This chicken thighs and rice skillet recipe is a delicious and easy one-pot meal that is perfect for busy weeknights. It features tender and juicy chicken thighs cooked with aromatic onions, garlic, and bell peppers, and fluffy rice with a hint of tangy tomato flavor. This dish is loaded with protein and nutrients, making it a wholesome and satisfying meal that the whole family will love.

Prep Time

The prep time for this recipe is around 10 minutes, as you need to chop the onions, garlic, and bell peppers, and season the chicken thighs with salt and pepper.

Cook Time

The cook time for this recipe is around 30 minutes, as you need to brown the chicken thighs in a skillet, sauté the vegetables, and cook the rice in the same skillet.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup long-grain rice
  • 1 can diced tomatoes
  • 2 cups chicken broth
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional)

Equipment

  • Large skillet with lid
  • Cutting board
  • Chef's knife
  • Tongs
  • Measuring cups and spoons

Method

  1. Season the chicken thighs with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken thighs to the skillet and cook for 5-7 minutes per side until browned and crispy. Remove from the skillet and set aside.
  4. Add the chopped onions, garlic, and bell peppers to the same skillet and sauté for 3-4 minutes until softened.
  5. Add the rice, paprika, and oregano to the skillet and stir to combine.
  6. Add the diced tomatoes and chicken broth to the skillet and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
  8. Cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
  9. Return the chicken thighs to the skillet and spoon some of the rice mixture over them.
  10. Cover the skillet again and cook for another 5-7 minutes until the chicken thighs are cooked through.
  11. Garnish with fresh parsley (optional) and serve hot.

Notes

  • You can use boneless, skinless chicken thighs if you prefer, but the bone-in, skin-on thighs will add more flavor and moisture to the dish.
  • You can use any color of bell peppers you like or a combination of them.
  • If you don't have canned diced tomatoes, you can use fresh diced tomatoes or tomato sauce instead.
  • You can add more or less chicken broth depending on how moist you like your rice.
  • You can add other spices or herbs to the dish, such as cumin, thyme, or bay leaves.

Nutrition Info

  • Calories: 481
  • Protein: 32g
  • Carbohydrates: 47g
  • Fiber: 3g
  • Sugar: 5g
  • Fat: 17g
  • Saturated Fat: 4g
  • Cholesterol: 139mg
  • Sodium: 712mg

Recipe Tips

  • Make sure to brown the chicken thighs well on both sides to create a crispy and flavorful crust.
  • Use a large skillet with a lid to cook the rice and chicken thighs together and avoid transferring the mixture to a separate baking dish.
  • Stir the rice occasionally to prevent it from sticking to the bottom of the skillet.
  • Let the dish rest for a few minutes before serving to allow the flavors to meld together and the rice to absorb more liquid.
  • You can serve this dish with a side salad or steamed vegetables for a complete and balanced meal.

Bon appétit!


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