Onion Y Chicken and Rice

Elevate your weeknight dinner routine with this one-pan wonder: Onion Y Chicken and Rice. This comforting recipe combines tender, golden-seared chicken thighs with fragrant, caramelized onions and perfectly fluffy long-grain rice, all infused with the warm spices of cumin and paprika. Simmered together in a rich chicken broth, this dish bursts with flavor in every bite while offering the convenience of minimal cleanup. The buttery, onion-forward base adds a deep, savory sweetness, making it a true standout among classic chicken and rice recipes. Serve it straight from the pan, garnished with fresh parsley for a pop of color, and enjoy a hearty meal that’s as satisfying as it is simple to prepare. Perfect for a family dinner or meal prep, this recipe is sure to become a household favorite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 3 large White onions
• 4 pieces Garlic cloves
• 2 cups Long-grain white rice
• 4 cups Chicken broth
• 3 tablespoons Olive oil
• 2 tablespoons Butter
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley (optional for garnish)

Directions

Step 1

Peel and thinly slice the onions. Mince or crush the garlic cloves.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chicken thighs and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear on both sides until golden brown, about 3-4 minutes per side. Transfer to a plate and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil and butter. Once melted, add the sliced onions and cook over medium heat, stirring occasionally, until they are golden brown and caramelized, about 10-12 minutes.

Step 4

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

Step 5

Add the rice to the pan and stir well to coat the grains in the onion mixture. Toast the rice for 2 minutes, stirring frequently.

Step 6

Pour in the chicken broth and stir to combine. Return the seared chicken thighs to the pan, skin side up. Reduce the heat to low, cover the pan with a lid, and let it simmer for 25-30 minutes, or until the rice is fully cooked and has absorbed the liquid.

Step 7

Check the seasoning and adjust with more salt and pepper if needed.

Step 8

Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.

Step 9

Garnish with chopped fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	2511.9 grams (2511.9g)

Amount per serving	% Daily Value*
Calories	2647

Total Fat 160.50g	206%
Saturated Fat 46.30g	232%
Polyunsaturated Fat 4.70g
Cholesterol 552mg	184%
Sodium 7607mg	331%
Total Carbohydrate 166.10g	60%
Dietary Fiber 11.30g	40%
Total Sugars 21.90g
Protein 138.80g	278%

Vitamin D 5IU	23%
Calcium 354mg	27%
Iron 17mg	93%
Potassium 2900mg	62%

*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: 54.2%

Protein: 20.8%

Carbs: 24.9%