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One Pot Crispy Chicken Thighs & Rice

Last night’s thunderstorm called for a delicious cozy meal ⛈ This One Pot Crispy Chicken Thighs & Rice recipe was the best meal I’ve had in a long time. I wasn’t feeling very inspired this week so I stole this recipe from my bestie and WOW I am so glad I did. She makes it all the time and I finally gave it a try. Definitely did NOT disappoint. It’s also perfect for a Monday night since you’ll have lots of leftovers. Give it a shot and I can promise it will make its way into your weekly rotation. Thanks T 😘

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One Pot Crispy Chicken Thighs & Rice

Last night’s thunderstorm called for a delicious cozy meal ⛈ This One Pot Crispy Chicken Thighs & Rice recipe was the best meal I’ve had in a long time. I wasn’t feeling very inspired this week so I stole this recipe from my bestie and WOW I am so glad I did. She makes it all the time and I finally gave it a try. Definitely did NOT disappoint. It’s also perfect for a Monday night since you’ll have lots of leftovers. Give it a shot and I can promise it will make its way into your weekly rotation. Thanks T 😘

Brocc Your Body

AUTHOR: bybodyadm

One Pot Crispy Chicken Thighs & Rice

SERVES: 4 servings

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Ingredients

1 1/2 lbs boneless skinless chicken thighs
2 tbsp olive oil
1 tbsp butter
1 tsp kosher salt
1 tsp paprika
1 tsp turmeric
1 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper or red chili flakes
1 yellow onion diced
4 cloves garlic minced
1 cup uncooked white rice
2 1/2 cups chicken or vegetable broth
1 lemon
Parsley & Green onion to garnish

Instructions

Heat a Dutch oven or large, deep skillet with a lid over medium heat.
Season chicken thighs with the seasonings listed above and toss to coat evenly.
Add olive oil to the pot and sear the chicken thighs for 3-4 min each side. I did this in 2 batches. Set aside.
Add 1 tbsp butter to the same pot and saute onion and garlic for about 2 minutes. Add in rice and stir to combine.
Add in chicken broth and lemon juice then bring to a boil. Add in the chicken thighs then lower to a simmer and cover for 20 minutes. Garnish with parsley and green onion. I always add another squeeze of lemon juice on top too!

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