One Pan Chicken & Rice
Serves 2
Directions
- 1Cut the chicken thighs in half.
- 2Season the chicken with salt, Kirkland Organic No Salt Seasoning, paprika, and a drizzle of olive oil, then mix well.
- 3Skewer the chicken pieces onto wooden skewers.
- 4Sauté onion with oil, salt, and pepper in a pan on the stove, then add the rice and toast it slightly.
- 5Add the chicken stock to the rice mixture and warm it on the stove.
- 6Place the chicken skewers on top of the rice and bake in an oven at 450°F.
- 7Top with garlic butter if desired and serve.
Ingredients
- boneless skinless chicken thighs, cut in half
- salt
- Kirkland Organic No Salt Seasoning
- 1 tbsp paprika
- olive oil
- onion
- black pepper
- 2 cup rice
- 1 liter chicken stock
- 2 cup water
- garlic butter (optional)
Equipment
mixing bowlchef's knifecutting boardwooden skewerspanwooden spoonwire racktongsoven
Tips
- The seasoning used contains onion, garlic, carrot, black pepper, red pepper, parsley, bay leaf, and thyme, but no salt.
- Marinating the chicken the day before improves the flavor.
- If you don't have the tools to cook this on the stove, start the rice in a separate pot and transfer it to a casserole dish before baking.
- Using metal skewers saves you from having to wash an extra dish.
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