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One Pan Chicken and Rice
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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 through 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

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