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One Pan Chicken and Rice
Plat

One Pan Chicken and Rice

1 h 15Pour 5Nutri-Score C€€
par @eman_inthekitchen26 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • boneless skinless chicken thighsViandes5 morceaux
  • garlic powder (divided between chicken and rice)Épices2 morceaux
  • onion powder (divided between chicken and rice)Épices2 morceaux
  • dried oregano (divided between chicken and rice)Épices2 morceaux
  • seasoned saltÉpices1 morceau
  • lemon pepperÉpices1 morceau
  • paprika (divided between chicken and rice)Épices2 morceaux
  • ground cumin (divided between chicken and rice)Épices1 morceau
  • extra virgin olive oilÉpicerie80 ml
  • basmati rice (washed and soaked in warm water)Céréales400 g
  • onion (medium, chopped)Fruits et légumes1 morceau
  • garlic (cloves, minced)Fruits et légumes5 morceaux
  • orange bell pepper (chopped)Fruits et légumes1 morceau
  • jalapeño (partially deseeded, chopped)Fruits et légumes1 morceau
  • chicken bouillon powder (tablespoon)Épicerie1 morceau
  • turmericÉpices1 morceau
  • salt (divided between rice and tomato salad)Épices2 morceaux
  • tomato paste (tablespoons)Épicerie2 morceaux
  • chicken stockÉpicerie720 ml
  • mini cucumbers (sliced)Fruits et légumes2 morceaux
  • cherry tomatoes (halved)Fruits et légumes150 g
  • red onion (half, thinly sliced)Fruits et légumes1 morceau
  • lemon (juiced)Fruits et légumes1 morceau
  • fresh parsley (chopped, for garnish)Fruits et légumes10 g
  • lemon slices (for garnish)Fruits et légumes4 morceaux

par portion

Nutrition

577kcal

Glucides
68 g
Protéines
29 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Sauteuse
  • Saladier
  • Passoire

pas à pas

Préparation

  1. Wash and soak the rice

    • Wash the rice until the water runs clear.
    • Soak the rice in warm water.
    Étape 1

  2. Season the chicken

    • Pat the chicken thighs dry.
    • Coat the chicken with the garlic powder, onion powder, oregano, seasoned salt, lemon pepper, paprika, cumin and olive oil.
    Étape 2

  3. Sear the chicken

    • Heat a large deep pan over medium-high heat.
    • Cook the chicken for 4–5 minutes per side, turning once, until golden.
    • Remove the chicken from the pan and set aside on a plate.
    Étape 3

  4. Sauté the aromatics

    • In the same pan, add the onion, garlic, bell pepper and jalapeño.
    • Cook, stirring, until fragrant.
    Étape 4

  5. Build the rice

    • Add the paprika, turmeric, garlic powder, onion powder, oregano, cumin, chicken bouillon powder and tomato paste, mix and cook.
    • Strain the rice and add it to the pan, stirring well.
    • Pour in the chicken stock and add the salt, then stir.
    Étape 5

  6. Cook the chicken with the rice

    • Return the chicken to the pan on top of the rice along with its juices.
    • Cover with the lid and cook until the liquid reduces slightly.
    • Lower the heat to low and cook without stirring.
    Étape 6

  7. Rest and serve

    • Turn off the heat and let the pan rest.
    • Garnish with fresh parsley and lemon slices.
    • Serve with cucumber yogurt salad and tomato cucumber salad.
    Étape 7
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