One-Pot Chicken & Rice
The key to this dish is to not be scared to let that chicken brown so the skin is nice and crispy.
Serving Size: 4 servings
One-Pot Chicken & Rice
A quick, flavorful dish.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 1 large yellow onion, small diced
- 4 ounces roasted red peppers
- 1 1/2 cups jasmine rice
- 1 1/2 lbs. cubed chicken thighs
- 1 tablespoon chorizo chili spice blend
- 2 packets chicken broth concentrate
- 3 tablespoon apple cider vinegar
- 1 1/2 tsp sugar
- Olive oil
- Kosher salt & ground pepper
Instructions
- Finely chop 1/2 cup of the onions. Pat roasted red peppers dry, then coarsely chop.
- In a small bowl, combine vinegar, sugar, and a pinch of salt, whisking until sugar dissolves. Add finely chopped onion, stirring to combine.
- Season chicken with 1 tsp salt and a few grinds of pepper. Heat 2 T oil in a large pot over medium-high. Add chicken to pot, then cook, stirring occasionally, until lightly browned in spots, 7-9 minutes. Using a slotted spoon, transfer chicken to a plate.
- Heat 2 T oil in same pot over medium-high. Add onions and a pinch each of salt and pepper. Cook until golden and softened, scraping browned bits from the bottom of the pot with a spoon, about 4 minutes. Add roasted peppers and 1-2 T of the chorizo chili spice (depending on heat preference). Cook until fragrant, about 30 seconds.
- Rinse rice in a fine-mesh sieve, until water runs clear. Transfer chicken and any juices back to the pot. Add rice, chicken broth concentrate, and 2 3/4 cups water. Bring to a boil, reduce heat to a simmer, and cover. Cook until liquid is evaporated and rice is tender, about 17 minutes.
- Fluff rice with a fork. Season to taste with salt and pepper. Spoon chicken and rice onto plates. Top with pickled onions.
Notes
You can sub in any yummy chili-type seasoning. I adapted this from Dinnerly so I have always used something else. Our favorite so far is 33rd & Galina seasoning from Penzey's.