Description

A flavorful and easy one-pan dish combining tender chicken thighs with aromatic garlic rice, cooked together for a comforting and savory meal with minimal cleanup.

Ingredients

1 tsp sea salt flakes

1 tsp onion powder

1 tsp garlic powder

1 tsp sweet paprika

1 tsp dried thyme

½ tsp cracked black pepper

¼ cup (60 ml) extra-virgin olive oil

5 boneless chicken thighs (skin on or off, skin-on pictured)

¼ cup (60 ml) water

1 onion, finely diced

1 tsp freshly minced garlic

1 cup (200 g) jasmine rice

1 ½ cups (375 ml) chicken stock

Fresh thyme sprigs, to garnish (optional)

Mixed leaf salad (optional side)

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Instructions

Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper, and olive oil in a shallow bowl. Add the chicken thighs and use tongs or your hands to coat them evenly in the marinade.
Heat a large, deep, heavy-based pan over medium-high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden and cooked on both sides. Remove the chicken from the pan and set aside on a plate.
Spoon out any excess fat from the pan (especially if you used skin-on chicken), if desired. The fat will add extra flavor but can be reduced if you prefer a lighter dish.
Add the water to deglaze the pan, using a spoon to scrape up any bits stuck to the bottom.
Add the diced onion and minced garlic to the pan and cook, stirring, for 1–2 minutes until fragrant.
Stir in the rice and chicken stock. Bring the mixture to a simmer. Once simmering, reduce the heat to low, then return the chicken to the pan (skin-side up if using skin-on chicken thighs).
Cover the pan and cook for 15 minutes, allowing the rice to absorb the stock and the chicken to cook through.
Once the chicken and rice are cooked, remove the pan from the heat and let it stand, covered, for 10 minutes.
Serve the chicken and rice with a sprinkle of fresh thyme and a side of mixed leaf salad, if desired.

Notes

Chicken options: You can substitute chicken thighs with boneless chicken breasts or other cuts of chicken, but be sure to adjust the cooking time as needed.
Rice alternatives: While jasmine rice works perfectly for this dish, you can swap it for basmati or long-grain rice.
Vegetable add-ins: Feel free to toss in some vegetables, such as bell peppers or peas, into the pan for added color and nutrition.
Herb swaps: Fresh rosemary, oregano, or even parsley can be used in place of thyme for a different flavor profile.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Pan-cooking
Cuisine: Global

Nutrition

Serving Size: 1/4 of recipe
Calories: 380 kcal
Sugar: 3 g
Sodium: 500 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg