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RECIPE
10 INGREDIENTS 9 STEPS 40min

One Pot Chicken and Rice

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.
One Pot Chicken and Rice Recipe | SideChef
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.
I clearly love to cook but I am so much more than that. I am a wife, a mother of two, digital marketing executive and an Autism support coach. Yep! My hands are full!
https://www.belquistwist.com
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I clearly love to cook but I am so much more than that. I am a wife, a mother of two, digital marketing executive and an Autism support coach. Yep! My hands are full!
https://www.belquistwist.com
40min
Total Time
$2.33
Cost Per Serving

Ingredients

Servings
4
US / METRIC
6
Tyson® Chicken Thighs
skin on or off
3 Tbsp
Adobo Seasoning
1 tsp
Ground Oregano
2 Tbsp
Minced Garlic
1
or Sliced
1
or Sliced
1
Small Yellow Onion , chopped
or Sliced
2 Tbsp
or 3 Tbsp Corn or Vegetable Oil
3 cups
Chicken Broth
2 cups
Long Grain White Rice
or Medium Grain White Rice
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
685
FAT
17.4 g
PROTEIN
58.2 g
CARBS
72.3 g

Author's Notes

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.

Cooking Instructions

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Step 1
Cut excess fat from the Tyson® 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.
Step 2
In a large bowl, place your chicken thighs and season with Adobo Seasoning (3 Tbsp) , Ground Oregano (1 tsp) , and Garlic (2 Tbsp) .
Step 3
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.
Step 4
Add the thigh's skin side down first. Brown for about 3 minutes and turn over.
Step 5
Brown the other side for another 4 minutes. Remove the thighs from the skillet and place on a plate.
Step 6
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.
Step 7
Add Long Grain White Rice (2 cups) and Chicken Broth (3 cups) . Stir well. Raise heat to high and bring to a boil.
Step 8
Once at a boil, lower heat to low add the chicken thighs skin side up, and cover the skillet. Cook for 25 minutes.
Step 9
Finally, stir the rice and chicken to fluff the rice and cover for another 5 minutes.
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Nutrition Per Serving
Calories
685
% Daily Value*
Fat
17.4 g
22%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
236.5 mg
79%
Carbohydrates
72.3 g
26%
Fiber
3.2 g
11%
Sugars
4.6 g
--
Protein
58.2 g
116%
Sodium
1714.0 mg
75%
Vitamin D
--
--
Calcium
107.7 mg
8%
Iron
7.4 mg
41%
Potassium
326.8 mg
7%
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