One-Pot Chicken and rice
This one-pot chicken and rice recipe is crowd-pleasing and delicious. Yes, everyone loves chicken, and it’s easy to see why — when cooked right, it’s juicy, flavorful, and overall healthy. As they say, winner-winner, chicken dinner!
Ingredients
- 4 Boneless chicken thighs
- 1/2 Red bell pepper Chopped
- 1/2 Orange bell pepper Chopped
- 1/2 Yellow bell pepper Chopped
- 1 Cup Brown rice
- 1 Tsp Tony Chachere Creole seasoning To your liking
- 1 Tsp Garlic powder
- 1/2 Tsp Black pepper
- 1/2 Tsp Thyme
- 1 Tsp Minced garlic
- 2 Cups Organic chicken broth
- 1 Tbsp Olive oil
- Parsley for garnish To your liking
Instructions
- Preheat the oven to 350 degrees.
- Chop the vegetables and set them aside.
- In a bowl, combine your seasonings.
- Toss the chicken in the seasonings and coat evenly.
- Heat 1-2 tablespoons of olive oil in a skillet on medium-high.
- Once hot, sear the chicken thighs on all sides until browned. Set them aside.
- Add in your bell peppers and cook for 5 minutes while stirring occasionally.
- Add the brown rice to the skillet and occasionally stir for 5 minutes.
- Add your chicken broth and stir.
- Place the chicken over the rice with enough space between the pieces.
- Cover with foil or lid.
- Cook in the oven for 35 minutes, remove the lid and cook for 10 more minutes or until the rice is cooked and all the liquid is absorbed.
- Remove from the oven, serve and garnish with parsley. Enjoy!!