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One-Pan Chicken and Garlic Rice

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This comforting one-pan dish features chicken thighs infused with garlic over savory jasmine rice, promising a wholesome family meal.

Ingredients

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  • 1 tsp sea salt flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • ½ tsp cracked black pepper
  • ¼ cup (60 ml) extra-virgin olive oil
  • 5 boneless chicken thighs (skin on or off)
  • ¼ cup (60 ml) water
  • 1 onion, finely diced
  • 1 tsp freshly minced garlic
  • 1 cup (200 g) jasmine rice
  • 1½ cups (375 ml) chicken stock
  • Fresh thyme sprigs, to garnish (optional)
  • Mixed leaf salad (for serving)

Instructions

  1. In a shallow bowl, mix sea salt flakes, onion powder, garlic powder, paprika, thyme, and cracked black pepper with olive oil. Coat the chicken thighs thoroughly in the marinade.
  2. Heat a large, deep pan over medium-high heat and cook the chicken for about 6–8 minutes, flipping halfway, until golden brown. Set the chicken aside and discard excess fat if desired.
  3. Deglaze the pan with water, scraping up any bits stuck to the bottom.
  4. Add diced onion and minced garlic. Stir and cook for about 1–2 minutes until fragrant.
  5. Stir in the rice and chicken stock, bringing to a gentle simmer. Return chicken (skin-side up) to the pan, cover, and cook on low heat for 15 minutes.
  6. Remove from heat and let stand, still covered, for another 10 minutes.
  7. Serve with fresh thyme and a mixed leaf salad.

Notes

Leftovers can be stored in the refrigerator for up to three days in an airtight container.

Nutrition

Find it online: https://www.anytimesrecipes.com/one-pan-chicken-and-garlic-rice/