One Pan Chicken and Rice

30 mins
Serves 8
tiktok.com

Directions

  1. 1Start by trimming the excess skin from the thighs and make a slit on either side of the bone.
  2. 2Start by trimming the excess skin from the thighs and make a slit on either side of the bone.
  3. 3Start by trimming the excess skin from the thighs and make a slit on either side of the bone.
  4. 4Place them in a bowl and season with salt, pepper, garlic powder, oregano, paprika, olive oil and give it a good mix.
  5. 5Place them in a bowl and season with salt, pepper, garlic powder, oregano, paprika, olive oil and give it a good mix.
  6. 6Place them in a bowl and season with salt, pepper, garlic powder, oregano, paprika, olive oil and give it a good mix.
  7. 7Using a large deep pan, add olive oil, butter and begin frying the chicken skin side down until golden.
  8. 8Using a large deep pan, add olive oil, butter and begin frying the chicken skin side down until golden.
  9. 9Using a large deep pan, add olive oil, butter and begin frying the chicken skin side down until golden.
  10. 10Flip, cook the other side, remove and set them aside.
  11. 11Flip, cook the other side, remove and set them aside.
  12. 12Flip, cook the other side, remove and set them aside.
  13. 13Remove some of the oil and begin sautéing the onions, carrots, celery, garlic and sauté until the onions become translucent.
  14. 14Remove some of the oil and begin sautéing the onions, carrots, celery, garlic and sauté until the onions become translucent.
  15. 15Remove some of the oil and begin sautéing the onions, carrots, celery, garlic and sauté until the onions become translucent.
  16. 16Add the peas and the washed rice.
  17. 17Add the peas and the washed rice.
  18. 18Add the peas and the washed rice.
  19. 19Give 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.
  20. 20Give 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.
  21. 21Give 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.
  22. 22Place the chicken back in, bring it to a boil then cover and reduce the heat to low.
  23. 23Place the chicken back in, bring it to a boil then cover and reduce the heat to low.
  24. 24Place the chicken back in, bring it to a boil then cover and reduce the heat to low.
  25. 25Let cook for about 18 minutes, then remove from heat and let stand covered for an additional 5 minutes.
  26. 26Let cook for about 18 minutes, then remove from heat and let stand covered for an additional 5 minutes.
  27. 27Let cook for about 18 minutes, then remove from heat and let stand covered for an additional 5 minutes.
  28. 28Once uncovered, let it rest for a few more minutes.
  29. 29Once uncovered, let it rest for a few more minutes.
  30. 30Once uncovered, let it rest for a few more minutes.

Ingredients

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

Equipment

large deep pan