I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
One Pan Chicken and Rice
...in your mind.
One Pan Chicken and Rice

One Pan Chicken and Rice

One pan...what's not to like? No mess, no fuss and super effing delicious. This is the perfect fall/winter/ok anytime food

Ingredients

  • ½ tablespoon each cumin, chipotle chili powder, smoked paprika
  • Kosher salt & coarse ground black pepper
  • 6 bone-in, skin on chicken thighs
  • Oil
  • 1 yellow onion, sliced – but not too thinly
  • 5 large garlic cloves, minced
  • 1 ¼ cups uncooked white rice
  • 2 ½ cup chicken broth
  • Juice of 2 limes
  • 3 chipotle chilies, finely chopped
  • Cilantro for garnish

Directions

  1. Combine cumin, chili powder, paprika and salt &pepper
  2. Lightly oil both sides of chicken thighs, and season generously
  3. Heat pan over medium, add a couple tablespoons of oil,and put the chicken in skin-side down
  4. Cook until beautifully golden, roughly 3-4 minutes, flip and repeat, then remove to a plate
  5. Add the onion to the pan, and cook about 3 minutes or until just softening, being sure to coat the onion in the oil/chicken fabulousness
  6. Add the garlic, and stir though about a minute or until fragrant
  7. Put in the rice, and mix well so it gets coated in everything in the pan – give it a minute or so
  8. Then add the broth, lime juice and chipotles – mix well then add back in the chicken
  9. Bring to a boil, cover with a lid and turn down to a simmer
  10. Let cook 15-20 minutes until the chicken thighs reach about 175 degrees and the rice is done (which means not hard when you bite it)
  11. Serve with cilantro as a garnish – ok I also used some dehydrated onion bits
One Pan Chicken and Rice

One Pan Chicken and Rice

One pan...what's not to like? No mess, no fuss and super effing delicious. This is the perfect fall/winter/ok anytime food

Ingredients

  • ½ tablespoon each cumin, chipotle chili powder, smoked paprika
  • Kosher salt & coarse ground black pepper
  • 6 bone-in, skin on chicken thighs
  • Oil
  • 1 yellow onion, sliced – but not too thinly
  • 5 large garlic cloves, minced
  • 1 ¼ cups uncooked white rice
  • 2 ½ cup chicken broth
  • Juice of 2 limes
  • 3 chipotle chilies, finely chopped
  • Cilantro for garnish

Directions

  1. Combine cumin, chili powder, paprika and salt &pepper
  2. Lightly oil both sides of chicken thighs, and season generously
  3. Heat pan over medium, add a couple tablespoons of oil,and put the chicken in skin-side down
  4. Cook until beautifully golden, roughly 3-4 minutes, flip and repeat, then remove to a plate
  5. Add the onion to the pan, and cook about 3 minutes or until just softening, being sure to coat the onion in the oil/chicken fabulousness
  6. Add the garlic, and stir though about a minute or until fragrant
  7. Put in the rice, and mix well so it gets coated in everything in the pan – give it a minute or so
  8. Then add the broth, lime juice and chipotles – mix well then add back in the chicken
  9. Bring to a boil, cover with a lid and turn down to a simmer
  10. Let cook 15-20 minutes until the chicken thighs reach about 175 degrees and the rice is done (which means not hard when you bite it)
  11. Serve with cilantro as a garnish – ok I also used some dehydrated onion bits