One-Pot Chicken and Rice – Aromatic, Simple, Comforting

• ~2 pounds (900 g) boneless skinless chicken thighs
• 1 tbsp (15 ml) olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups (300 g) jasmine or basmati rice (rinsed thoroughly)
• 3 cups (720 ml) chicken stock (low sodium) (adjust based on rice package instructions)
• Salt & pepper (to taste)
• Paprika (optional — for colour, about 1/2 tsp)
• Ginger slices, dates, and any other aromatics of choice (optional)
• Lemon wedge or parsley to finish (optional)

Instructions

1. 1

   Heat the olive oil in a large heavy pot or deep skillet over medium-high heat.

2. 2

   Season the chicken thighs with salt and pepper.

3. 3

   Sear the chicken in batches until browned on both sides (it doesn't need to be cooked through). Set the chicken aside.

4. 4

   In the remaining oil, sauté the chopped onion for 2–3 minutes until softened. Add the garlic and paprika and stir for about 30 seconds until fragrant.

5. 5

   Stir in the rinsed rice and lightly toast it for 1–2 minutes (this dries the excess moisture and improves the texture).

6. 6

   Return the seared chicken on top of the rice. Pour in the chicken stock gently over top — you'll need roughly what your rice package calls for, plus an extra ¼ cup (60ml) as a buffer since the chicken adds moisture (usually slightly less than 3 cups/720ml total).

7. 7

   Add any aromatics of your choice (today's version included ginger slices and dates). Bring to a light boil, then cover tightly and reduce the heat to low. Simmer for 20 minutes, then remove from heat and let sit covered for another 10 minutes.

8. 8

   Ensure the chicken is fully cooked through before serving. Garnish with lemon or parsley if desired.