One Pot Chicken and Rice is an excellent weeknight meal that makes cleanup a breeze! Simply add all of your ingredients to one pot and let the heat do the work. In just a few minutes, you'll have a healthy, hearty meal that everyone will enjoy.
Author: Belqui's Twist
Bone-In Chicken Thighs
Red Bell Pepper
Green Bell Pepper
or 3 Tbsp Corn or Vegetable Oil
Long Grain White Rice
or Medium Grain White Rice
Cut excess fat from the Bone-In Chicken Thighs (6) and remove the skin, if desired. We left ours on for this recipe and removed a bit of the fat around the edges.
In a large bowl, place your chicken thighs and season with Adobo Seasoning (3 Tbsp), Ground Oregano (1 tsp), and Garlic (2 Tbsp).
In a large, deep skillet, add Butter (2 Tbsp) and heat on high until the butter melts. That should be quick so have your chicken ready to go.
Add the thigh's skin side down first. Brown for about 3 minutes and turn over.
Brown the other side for another 4 minutes. Remove the thighs from the skillet and place on a plate.
In the same skillet, add the Red Bell Pepper (1), Green Bell Pepper (1), and Yellow Onion (1). Cook for about 3 minutes over medium heat stirring frequently. Add more butter, if the skillet is too dry.
Add Long Grain White Rice (2 cups) and Chicken Broth (3 cups). Stir well. Raise heat to high and bring to a boil.
Once at a boil, lower heat to low add the chicken thighs skin side up, and cover the skillet. Cook for 25 minutes.
Finally, stir the rice and chicken to fluff the rice and cover for another 5 minutes.
You can replace thighs with other dark meat like legs, wings, or chicken breasts chopped in 3 pieces. Or a combination of all.
You can replace fresh peppers and onions with frozen chopped peppers and onions blend from the freezer section or refrigerated section.
You can add other vegetables such as a canned vegetable medley.
Nutrition Per Serving
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