One Pot Crispy Chicken Thighs & Rice

Last night’s thunderstorm called for a delicious cozy meal ⛈ This One Pot Crispy Chicken Thighs & Rice recipe was the best meal I’ve had in a long time. I wasn’t feeling very inspired this week so I stole this recipe from my bestie and WOW I am so glad I did. She makes it all the time and I finally gave it a try. Definitely did NOT disappoint. It’s also perfect for a Monday night since you’ll have lots of leftovers. Give it a shot and I can promise it will make its way into your weekly rotation. Thanks T 😘

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One Pot Crispy Chicken Thighs & Rice

Servings 4 servings

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp kosher salt
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper or red chili flakes
• 1 yellow onion diced
• 4 cloves garlic minced
• 1 cup uncooked white rice
• 2 1/2 cups chicken or vegetable broth
• 1 lemon
• Parsley & Green onion to garnish

Instructions

1. Heat a Dutch oven or large, deep skillet with a lid over medium heat.
2. Season chicken thighs with the seasonings listed above and toss to coat evenly.
3. Add olive oil to the pot and sear the chicken thighs for 3-4 min each side. I did this in 2 batches. Set aside.
4. Add 1 tbsp butter to the same pot and saute onion and garlic for about 2 minutes. Add in rice and stir to combine.
5. Add in chicken broth and lemon juice then bring to a boil. Add in the chicken thighs then lower to a simmer and cover for 20 minutes. Garnish with parsley and green onion. I always add another squeeze of lemon juice on top too!