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Chicken & Rice Skillet
40 minServes 6Nutri-Score C€
C
40 min
40 minChicken & Rice Skillet
what you need
Ingredients
boneless skinless chicken thighs (trimmed, bones removed)Meat900 g
salt (to taste)Spices6 g
black pepper (ground)Spices2 g
garlic powderSpices4 g
onion powderSpices4 g- smoked paprikaSpices2 g
butterDairy28 g
rice (rinsed)Grains400 g
chicken brothPantry960 ml
per serving
Nutrition
402kcal
- Carbs
- 50 g
- Proteins
- 24 g
- Fat
- 12 g
what you’ll use
Tools
Frying pan
lid
step by step
Method
- Step 1
Trim and season the chicken
- Trim the chicken thighs and check carefully for any stray bones.
- Season with salt, pepper, garlic powder, onion powder and smoked paprika.
- Step 2
Sear the chicken
- Add the chicken to a skillet and sear until golden; it does not need to be cooked through.
- Drain off some of the grease, keeping the brown drippings in the pan.
- Step 3
Toast the rice and add broth
- Add the butter and rinsed rice to the skillet.
- Pour in the chicken broth and bring to a simmer.
- Step 4
Simmer with the chicken
- Return the chicken thighs to the skillet and cover with a lid.
- Lower the heat to medium-low and simmer without peeking.