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One-Pot Chicken and Four Cheese Rice
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One-Pot Chicken and Four Cheese Rice

35 minServes 4Nutri-Score C€€
from @cookinwithmegg72 imports3 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, trimmed)Meat700 g
  • blackened seasoningSpices8 g
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • saltSpices4 g
  • black pepper (ground)Spices2 g
  • vegetable oilPantry30 ml
  • four cheese rice mix (boxes, seasoning packets reserved)Grains2 pieces
  • garlic (cloves, minced)Produce3 pieces
  • chicken stockPantry960 ml
  • butterDairy30 g

per serving

Nutrition

644kcal

Carbs
75 g
Proteins
33 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop

step by step

Method

  1. Season the chicken

    • Pat the chicken thighs dry and season generously with blackened seasoning, garlic powder, onion powder, salt and pepper.
    Step 1

  2. Sear the chicken

    • Heat the vegetable oil in a large pan over medium-high heat.
    • Sear the chicken thighs until a nice crust forms on each side.
    • Remove the chicken from the pan and set aside, keeping the drippings in the pan.
    Step 2

  3. Brown the rice

    • Add the four cheese rice mix to the pan with the garlic.
    • Brown the rice for a couple of minutes, stirring.
    Step 3

  4. Add stock and seasoning

    • Pour in the chicken stock.
    • Stir in the seasoning packets from the rice boxes.
    Step 4

  5. Simmer the chicken and rice

    • Return the chicken to the pan along with all the drippings.
    • Add the butter, cover and bring to a boil.
    • Reduce the heat to low and simmer until the rice is tender and the chicken is cooked through.
    Step 5

  6. Serve

    • Fluff the rice and serve hot.
    Step 6
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