Description
Ingredients
Scale
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ tsp mixed herbs
- 2 tsp smoked paprika
- 1 cup chopped onion
- 3 cups low sodium chicken stock
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- ½ cup green onions for garnish
Instructions
- Rinse the basmati rice under cold water until clear, then set aside.
- In a bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper. Season the chicken thighs with this mixture.
- In a large pot over medium-high heat, warm olive oil and sear the seasoned chicken thighs until golden brown on both sides. Remove and set aside.
- Sauté chopped onions in the same pot until soft. Add butter and rinsed rice; toast for 1–2 minutes.
- Pour in chicken stock and add any remaining seasoning; stir to combine.
- Place seared chicken over the rice mixture, cover, reduce heat to low-medium, and cook for 15–20 minutes until rice is tender.
- Garnish with chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One Pot Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg