Holy Chicken and Rice

Bold, flavorful, and irresistibly comforting, "Holy Chicken and Rice" is your next go-to one-pot wonder! This easy-to-make recipe features succulent seared chicken thighs nestled in a bed of fragrant rice infused with aromatic spices like cumin, paprika, and turmeric. With the richness of chicken broth and a pop of zesty freshness from parsley and lemon, this dish offers a perfect balance of hearty and bright flavors. Ready in under an hour, it's ideal for busy weeknights yet impressive enough for weekend gatherings! Serve this satisfying crowd-pleaser straight from the skillet for a warm, inviting meal that your family will adore. Keywords: chicken and rice recipe, one-pot meal, aromatic spices, easy dinner idea, hearty chicken recipe.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 3 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoons ground turmeric
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh parsley, chopped
• 1 large lemon, cut into wedges (for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 3

Sear the chicken thighs in the hot oil for 3-4 minutes per side, until golden brown. Once seared, remove the chicken and set aside (they will finish cooking later).

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan.

Step 5

Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened.

Step 6

Stir in the minced garlic, ground cumin, paprika, and turmeric. Cook for 1 minute until fragrant.

Step 7

Pour the rice into the skillet and stir until the rice is fully coated in the spice mixture.

Step 8

Add the chicken broth and 0.5 teaspoon of salt to the skillet, ensuring the liquid is well mixed with the rice.

Step 9

Nestle the chicken thighs back into the skillet on top of the rice mixture.

Step 10

Cover the skillet with a lid and bring to a simmer over medium heat. Once simmering, reduce the heat to low and let cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature of 165°F/74°C).

Step 11

When done, remove the skillet from the heat and let rest, covered, for 5 minutes.

Step 12

Sprinkle the dish with freshly chopped parsley and serve with lemon wedges on the side for a pop of citrus.

Step 13

Enjoy your Holy Chicken and Rice!

Nutrition Facts

Serving size	1712.2 grams (1712.2g)

Amount per serving	% Daily Value*
Calories	1776

Total Fat 88.40g	113%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 4.00g
Cholesterol 500mg	167%
Sodium 5607mg	244%
Total Carbohydrate 113.30g	41%
Dietary Fiber 8.10g	29%
Total Sugars 9.70g
Protein 127.20g	254%

Vitamin D 28IU	140%
Calcium 364mg	28%
Iron 17mg	92%
Potassium 2635mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 28.9%

Carbs: 25.8%