One Pan Chicken and Rice

Name: One Pan Chicken and Rice
Total time: 30 min
Yield: 8 servings
Ingredients: 8 chicken thighs; 2 cups long grain rice; 1 cup peas; 1 carrot; 1 celery stick; 0.5 red onion; 2 garlic cloves; 2 cups chicken broth; 1 1/2 cup heavy cream; 1 1/2 cup green onion; 1 tbsp butter; 3 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1 tsp oregano flakes; 1 tsp salt; 1 tsp pepper

30m

Serves 8

tiktok.com

One Pan Chicken and Rice

tiktok.com

30m

Serves 8

Directions

1Start by trimming the excess skin from the thighs and make a slit on either side of the bone.
2Place them in a bowl and season with salt, pepper, garlic powder, oregano, paprika, olive oil and give it a good mix.
3Using a large deep pan, add olive oil, butter and begin frying the chicken skin side down until golden.
4Flip, cook the other side, remove and set them aside.
5Remove some of the oil and begin sautéing the onions, carrots, celery, garlic and sauté until the onions become translucent.
6Add the peas and the washed rice.
7Give it a good mix, season the rice with salt and pepper and let cook for a few minutes before adding in the chicken broth and the cream.
8Place the chicken back in, bring it to a boil then cover and reduce the heat to low.
9Let cook for about 18 minutes, then remove from heat and let stand covered for an additional 5 minutes.
10Once uncovered, let it rest for a few more minutes.

Ingredients

8 chicken thighs
2 cups long grain rice
1 cup peas
1 carrot
1 celery stick
0.5 red onion
2 garlic cloves
2 cups chicken broth
1 1/2 cup heavy cream
1 1/2 cup green onion
1 tbsp butter
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp oregano flakes
1 tsp salt
1 tsp pepper

Equipment

large deep pan

One Pan Chicken and Rice

30m

Serves 8

tiktok.com

One Pan Chicken and Rice

tiktok.com

30m

Serves 8

Directions

1Start by trimming the excess skin from the thighs and make a slit on either side of the bone.
2Place them in a bowl and season with salt, pepper, garlic powder, oregano, paprika, olive oil and give it a good mix.
3Using a large deep pan, add olive oil, butter and begin frying the chicken skin side down until golden.
4Flip, cook the other side, remove and set them aside.
5Remove some of the oil and begin sautéing the onions, carrots, celery, garlic and sauté until the onions become translucent.
6Add the peas and the washed rice.
7Give it a good mix, season the rice with salt and pepper and let cook for a few minutes before adding in the chicken broth and the cream.
8Place the chicken back in, bring it to a boil then cover and reduce the heat to low.
9Let cook for about 18 minutes, then remove from heat and let stand covered for an additional 5 minutes.
10Once uncovered, let it rest for a few more minutes.