Introducing my irresistible One-Pan Chicken and Rice: quick and flavorful dish that's bound to become a household staple. With succulent chicken thighs and aromatic basmati rice, dinner is ready in under 30 minutes.
2 Ibs. chicken thighs (pargiot)
2 cups basmati rice (optionally, rinsed)
¼ Cup olive oil
3 cups chicken broth
Spice mix
1 teaspoon salt
¼ teaspoon pepper
1½ tablespoons Trader Joe's umami spice
1 teaspoon light brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
Equipment:
You'll need two 1-gallon zip-top bags and 1 sandwich-size zip-top bag, and a frying pan.(instead of ziplocks you can use bowls)
Add chicken and olive oil to the first 1-gallon zip-top bag and rice to the second gallon zip-top bag.
Add half the spices to the rice and the other half to the chicken. Shake to coat the chicken with oil and spices.
Heat a frying pan to medium-high heat and sear the chicken 3 minutes per side (chicken does not need to be fully cooked yet).
Remove the chicken and set aside.
Add rice to the pan and deglaze with the broth.
Add the chicken back in. Bring to a boil, then lower to simmer. Cover and cook on low for 20 minutes
Enjoy!
