One pan chicken and rice

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on, about 200 g each)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Garlic Powder
• 1 tsp Paprika (sweet or smoked)
• ½ tsp Cumin Powder
• 2 tbsp Olive Oil (extra‑virgin)
• 1 medium Onion (diced)
• 3 pieces Garlic Cloves (minced)
• 1 cup Mixed Vegetables (optional) (e.g., diced carrots, peas, bell pepper)
• 2 tbsp Tomato Paste (about one large spoon)
• 1 cup Basmati Rice (rinsed until water runs clear)
• 2 cup Chicken Stock (low‑sodium; can use broth or water with bouillon)

Instructions

1. Season the Chicken

   Pat chicken thighs dry, then rub with salt, pepper, garlic powder, paprika, and cumin powder. Drizzle with olive oil and toss to coat evenly.

   Time: PT5M

2. Sear the Chicken

   Heat the skillet over medium‑high heat. Add a little olive oil if needed, then place chicken thighs skin‑side down. Cook until a deep golden crust forms, about 4‑5 minutes per side. Transfer chicken to a plate.

   Time: PT10M

   Temperature: Medium‑High

3. Sauté Aromatics

   In the same pan, add diced onion and minced garlic (and any optional vegetables). Cook, stirring occasionally, until softened and fragrant, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Tomato Paste

   Stir in the tomato paste, breaking it up, and cook for 2 minutes to develop flavor.

   Time: PT2M

   Temperature: Medium

5. Add Rice and Stock

   Add rinsed basmati rice, spreading it evenly. Pour in the chicken stock, ensuring the rice is just covered. Give a quick stir to distribute the chicken pieces back on top.

   Time: PT3M

   Temperature: Medium

6. Simmer Covered

   Reduce heat to low, cover the skillet tightly, and let simmer until the rice is tender and has absorbed all liquid, about 18‑20 minutes. Check after 15 minutes; if liquid is evaporating too fast, add a splash more stock.

   Time: PT20M

   Temperature: Low

7. Rest and Serve

   Turn off heat and let the pan sit, covered, for 5 minutes. Then fluff the rice with a fork, nestle the chicken on top, and serve hot.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g