One Pot Chicken & Rice

35 mins
Serves 1
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Directions

  1. 1In a bowl, mix all the seasonings together.
  2. 2Add chicken thighs to the bowl, pour olive oil, and mix with the seasoning until well coated.
  3. 3In a cast iron pan, cook the chicken thighs for 5 minutes on each side.
  4. 4Add butter to deglaze the pan.
  5. 5Add half a diced yellow onion and sauté for a couple of minutes.
  6. 6Add 1 tablespoon of minced garlic and stir.
  7. 7Add 1 1/2 cups of washed rice and toast for five minutes.
  8. 8Transfer the toasted rice to a new pan.
  9. 9Pour in 3 cups of chicken broth.
  10. 10Season with Chef Millie's All Purpose Seasoning and add some tomato bouillon.
  11. 11Add the cooked chicken thighs to the rice and broth mixture.
  12. 12Cover with aluminum foil and simmer on medium heat for 30 minutes.
  13. 13Garnish with parsley.

Ingredients

  • 1 tablespoon Chef Millie Mill's All Purpose Seasoning
  • 1 tablespoon Cayenne
  • 1 tablespoon Cumin
  • 1 tablespoon Coriander
  • 1 tablespoon Oregano
  • 5 Bone-In Chicken Thighs
  • 1 tablespoon Olive Oil
  • 1 package Sazon
  • 1 tablespoon Butter
  • 0.5 Diced Yellow Onion
  • 1 tablespoon Minced Garlic
  • 1.5 cup Rice
  • 3 cup Chicken Broth
  • 1 tablespoon Parsley

Equipment

cast iron panwooden spatulabowlaluminum foil