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One Pan Chicken and Rice
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One Pan Chicken and Rice

1 h 15 minServes 5Nutri-Score C€€
from @eman_inthekitchen26 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • boneless skinless chicken thighsMeat5 pieces
  • garlic powder (divided between chicken and rice)Spices2 pieces
  • onion powder (divided between chicken and rice)Spices2 pieces
  • dried oregano (divided between chicken and rice)Spices2 pieces
  • seasoned saltSpices1 piece
  • lemon pepperSpices1 piece
  • paprika (divided between chicken and rice)Spices2 pieces
  • ground cumin (divided between chicken and rice)Spices1 piece
  • extra virgin olive oilPantry80 ml
  • basmati rice (washed and soaked in warm water)Grains400 g
  • onion (medium, chopped)Produce1 piece
  • garlic (cloves, minced)Produce5 pieces
  • orange bell pepper (chopped)Produce1 piece
  • jalapeño (partially deseeded, chopped)Produce1 piece
  • chicken bouillon powder (tablespoon)Pantry1 piece
  • turmericSpices1 piece
  • salt (divided between rice and tomato salad)Spices2 pieces
  • tomato paste (tablespoons)Pantry2 pieces
  • chicken stockPantry720 ml
  • mini cucumbers (sliced)Produce2 pieces
  • cherry tomatoes (halved)Produce150 g
  • red onion (half, thinly sliced)Produce1 piece
  • lemon (juiced)Produce1 piece
  • fresh parsley (chopped, for garnish)Produce10 g
  • lemon slices (for garnish)Produce4 pieces

per serving

Nutrition

577kcal

Carbs
68 g
Proteins
29 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Mixing bowl
  • Colander

step by step

Method

  1. Wash and soak the rice

    • Wash the rice until the water runs clear.
    • Soak the rice in warm water.
    Step 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.
    Step 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.
    Step 3

  4. Sauté the aromatics

    • In the same pan, add the onion, garlic, bell pepper and jalapeño.
    • Cook, stirring, until fragrant.
    Step 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.
    Step 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.
    Step 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.
    Step 7
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