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- 2 cups jasmine rice, thoroughly rinsed - 4 boneless, skinless chicken thighs - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 cup low-sodium chicken broth - 1 cup water - 1 large lemon, juiced and zested - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - 2 tablespoons extra virgin olive oil - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped, for garnish To add more flavor, you can try some extra herbs and spices. Here are a few ideas: - Rosemary gives a woodsy taste. - Basil adds a sweet note. - Cumin offers a warm, earthy flavor. - A pinch of cayenne can bring heat. Mix and match these options to suit your taste. They can transform your one pot chicken rice into something special. Using fresh ingredients can make a big difference. Fresh chicken tastes better and is juicier. Fresh herbs like parsley and thyme add bright flavors. They also bring more nutrients to your dish. Dried herbs and spices are great when fresh is not available. They have a longer shelf life. Just remember, dried herbs are stronger. Use less than you would with fresh. Both options work well in this recipe, so choose what you have! For the best flavor, I recommend using fresh chicken and herbs when you can. If you want to try the Full Recipe, you’ll see how these choices can elevate your meal. First, I sauté the chicken. In a large pot or Dutch oven, I heat extra virgin olive oil over medium heat. I season both sides of the chicken thighs with salt, pepper, paprika, oregano, and thyme. Once seasoned, I add the chicken to the pot. I let it sear for about five minutes on each side until it turns golden brown. After searing, I carefully remove the chicken and set it aside on a plate. Next, I focus on the aromatics. In the same pot, I add the diced onion and minced garlic. I sauté for about three to four minutes, stirring occasionally. I wait until the onion becomes translucent and gives off a fragrant aroma. This step builds a great base for the dish. Now, I mix the rice and liquid. I introduce the rinsed jasmine rice to the pot. Stirring well, I ensure the rice combines with the softened onion and garlic. I let it cook for one to two minutes. This helps the rice absorb all the lovely flavors. After that, I add the chicken broth and water. I also pour in the lemon juice and zest, stirring everything together thoroughly. I bring the mixture to a gentle boil. Next, I return the chicken to the pot. I nestle the seared chicken thighs among the rice. I cover the pot tightly, reduce the heat to low, and let it simmer undisturbed for about 20 to 25 minutes. This allows the rice to become tender and the chicken to cook fully. After the cooking time, I remove the pot from heat but let it rest for an additional five minutes with the lid on. This step helps the rice steam and become fluffy. Once rested, I fluff the rice gently with a fork and taste it. If needed, I adjust the seasoning with more salt and pepper. Finally, I serve the dish warm. For a vibrant touch, I garnish each serving with a sprinkle of freshly chopped parsley. This brightens the meal and adds a fresh flavor. Enjoy this flavorful and easy meal with family or friends! To make your chicken juicy and your rice fluffy, start with good seasoning. Always salt your chicken well before cooking. This helps lock in moisture. Sear the chicken thighs in olive oil until they turn golden brown. This step adds flavor and keeps them tender. Use medium heat to avoid burning. After searing, let the chicken rest. It helps the juices settle, making every bite yummy. When you add the rice, stir it for about two minutes. This toasting step gives the rice a nice nutty flavor. Want to spice things up? Add veggies like bell peppers, peas, or carrots. They bring color and nutrients. You can also try different spices. Cumin or curry powder can add a warm touch. Fresh herbs like basil or cilantro can make a difference, too. Just toss them in right before serving for a burst of flavor. Feel free to mix and match until you find your favorite combo. The key to perfect One Pot Chicken Rice is timing. After you combine everything, cover the pot and lower the heat. Let it simmer for about 20-25 minutes. Avoid lifting the lid during this time. It lets the steam escape, and you want to keep that in. After cooking, let the pot rest for 5 minutes with the lid on. This helps the rice finish cooking and become fluffy. Check the rice for tenderness and the chicken for doneness before serving. If it’s not quite right, give it a few more minutes. {{image_4}} You can switch the chicken for other proteins. Try using turkey, pork, or beef. Each meat adds its own taste. For a lighter option, use tofu or tempeh. They soak up flavors well and make it a great vegetarian dish. Just remember to adjust cooking times based on the protein you choose. While jasmine rice is my favorite, you can use different rice types. Brown rice gives a nutty flavor and more fiber. Basmati rice adds a nice aroma. Quinoa is a great gluten-free choice. Each type changes the texture and taste, so feel free to experiment. You can adapt the recipe to fit various cuisines. For an Asian twist, add soy sauce and ginger. To make it Mediterranean, try olives and feta cheese. Adding spices like cumin or chili can give it a Mexican vibe. Each change makes the dish unique and fun to explore. After you enjoy your One Pot Chicken Rice, store the leftovers in an airtight container. Make sure the rice cools down first. This helps keep it fresh. Place the container in the fridge. Use the leftovers within three to four days for the best taste. When you reheat, add a splash of water. This keeps the rice moist. Heat it on the stove or in the microwave until warm. You can freeze One Pot Chicken Rice for later. First, let it cool completely. Then, scoop portions into freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. This will help you track how long it’s been frozen. For best quality, enjoy it within three months. To reheat, thaw it in the fridge overnight. Heat it on the stove or microwave until it’s piping hot. One Pot Chicken Rice lasts in the fridge for about four days. If you freeze it, it can stay safe for up to three months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Enjoy your meal safe and sound! Yes, you can use brown rice. It has more fiber and nutrients than jasmine rice. However, it takes longer to cook. You need to adjust the liquid and cooking time. Use about 2 ½ cups of liquid for 1 cup of brown rice. Cook it for 40-50 minutes instead of 20-25. The texture will be chewier, and the flavor will be nuttier. To make this dish gluten-free, use gluten-free chicken broth. Check labels to ensure no hidden gluten. You can also use tamari instead of soy sauce if needed. The rest of the ingredients should be gluten-free. Always double-check your spices as some may contain gluten. Yes! For a slow cooker, sear the chicken first, then add it to the pot. Mix all other ingredients in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. For an instant pot, use the sauté function to sear the chicken. Follow the full recipe steps, then cook on high pressure for 10 minutes. Allow for natural release for 10 minutes. This method keeps the flavors locked in while cooking. This blog post covered everything about making One Pot Chicken Rice. We explored essential ingredients, seasoning tips, and the benefits of fresh versus pantry staples. I shared easy step-by-step instructions and handy cooking tips to ensure a perfect dish. You now have variations to personalize the recipe and advice on proper storage. In conclusion, this dish is both simple and versatile. You can enjoy it however you like. Happy cooking!

One Pot Chicken Rice

Discover the mouthwatering flavors of Zesty Lemon Herb Chicken Rice that will elevate your weeknight dinners! This simple yet delicious recipe combines tender chicken thighs with fragrant jasmine rice, zesty lemon, and fresh herbs for a delightful meal. Perfect for any occasion, it's easy to prepare and sure to impress. Ready to indulge? Click through to explore the full recipe and make this tasty dish tonight!
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Ingredients
  

2 cups jasmine rice, thoroughly rinsed

4 boneless, skinless chicken thighs

1 medium onion, finely diced

3 cloves garlic, minced

1 cup low-sodium chicken broth

1 cup water

1 large lemon, juiced and zested

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

2 tablespoons extra virgin olive oil

Salt and freshly cracked pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Generously season both sides of the chicken thighs with salt, pepper, paprika, oregano, and thyme. Add the seasoned chicken to the pot and sear for approximately 5 minutes on each side, or until they turn a beautiful golden brown. Once seared, carefully remove the chicken from the pot and set it aside on a plate.

    Cook the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and releases a fragrant aroma.

      Add the Rice: Introduce the rinsed jasmine rice to the pot, stirring well to combine with the softened onion and garlic. Cook the rice for 1-2 minutes, allowing it to absorb the flavors and gain a hint of toastiness.

        Combine Remaining Ingredients: Gradually pour in the chicken broth and water. Then, add the lemon juice and zest, stirring everything together thoroughly. Bring the mixture to a gentle boil.

          Return the Chicken: Carefully place the seared chicken thighs back into the pot, nestling them amongst the rice. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer undisturbed for about 20-25 minutes, or until the rice is tender and the chicken is fully cooked.

            Final Touches: After the cooking time has elapsed, remove the pot from the heat and allow it to rest with the lid on for an additional 5 minutes. This step helps the rice steam and become fluffy. Once rested, use a fork to fluff the rice gently and taste; adjust the seasoning with more salt and pepper as desired.

              Serve: For a vibrant presentation, garnish each serving with a sprinkle of freshly chopped parsley before serving warm.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4